Cedar Plank-Roasted Crab-Stuffed Mushrooms 🦀🍄
Introduction:
Indulge in the flavors of the Pacific Northwest with these delectable Cedar Plank-Roasted Crab-Stuffed Mushrooms! Inspired by the culinary delights of Seattle, particularly the renowned Palisade restaurant, this recipe encapsulates the essence of coastal dining. Elevate your appetizer game with these savory morsels, where tender crab meets earthy mushrooms, all infused with a hint of woodsy aroma from the cedar plank. While you could opt for a traditional baking sheet, embracing the cedar plank adds a layer of sophistication and depth to your culinary experience.
Recipe Overview:
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 24 stuffed mushrooms
- Calories: Approximately 146.6 per serving
Ingredients:
- 3 tablespoons unsalted butter
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrot
- 1 shallot, minced
- 1/2 pound white mushrooms
- 1/2 teaspoon dried tarragon
- 24 ounces lump crabmeat
- Grated Asiago cheese
- Fresh chives
- Salt and pepper, to taste
- Lemon juice, for drizzling
Instructions:
| Step | Instructions |
|---|---|
| 1. | In a medium skillet, melt the butter over medium-high heat. |
| 2. | Add the diced celery, carrot, and minced shallot to the skillet. Sauté, stirring constantly, until the vegetables are slightly tender and aromatic, about 2 to 3 minutes. |
| 3. | Pour in the cream and allow it to reduce by half, which should take approximately 3 to 5 minutes. Set the mixture aside to cool. |
| 4. | While the vegetable mixture cools, preheat your oven to 375 degrees Fahrenheit. |
| 5. | Snap the stems off the white mushrooms and discard them, ensuring to leave a good cavity for the filling. |
| 6. | Lightly season the mushroom caps with salt and pepper, then set them aside. |
| 7. | Once the vegetable mixture has cooled, combine it with the lump crabmeat, dried tarragon, and pepper in a bowl. Mix until well combined. |
| 8. | Fill each mushroom cap with the crab and vegetable stuffing, mounding it slightly on top. |
| 9. | Sprinkle a pinch of grated Asiago cheese over each stuffed mushroom. |
| 10. | Arrange the stuffed mushrooms on a cedar roasting plank. |
| 11. | Bake in the preheated oven until the cheese is slightly browned and the filling is heated through, approximately 10 to 15 minutes. |
| 12. | Drizzle lemon juice over the mushrooms and garnish with freshly chopped chives, if desired. |
| 13. | Serve warm directly from the cedar plank for added presentation and flavor. Alternatively, transfer the mushrooms to a platter for serving if using a baking sheet. |
| 14. | For more information about plank cooking, visit Palisade restaurant’s chef John Howie’s site at www.plankcooking.com. |
Nutritional Information:
- Calories: 146.6
- Fat: 13.5g
- Saturated Fat: 8.3g
- Cholesterol: 42.4mg
- Sodium: 20.2mg
- Carbohydrates: 5.2g
- Fiber: 1.2g
- Sugar: 1.9g
- Protein: 3.6g
Serving Suggestions:
These Cedar Plank-Roasted Crab-Stuffed Mushrooms are perfect for any occasion, whether you’re hosting a dinner party or simply craving a taste of the coast. Serve them as a delightful appetizer alongside a crisp white wine or a refreshing cocktail to tantalize your taste buds. The combination of tender crab, earthy mushrooms, and aromatic herbs is sure to impress your guests and leave them craving more.
Embrace the culinary magic of the Pacific Northwest with this exquisite recipe, and transport your palate to the vibrant shores of Seattle. Enjoy the rich flavors and tantalizing aromas of these Cedar Plank-Roasted Crab-Stuffed Mushrooms, and savor every delightful bite.
