Easy Crab (or not) Stuffed Mushrooms

These are by far the easiest stuffed mushrooms I have ever made.

And I've made more than enough to fill...oh, say...the Titanic? Yeah. A lot.

Juicy and tasty, these will satisfy a crowd! A nice and easy appetizer for any type of occasion. You can make them ahead of time and refrigerate these until you need them.

I say "crab (or not)" simply because it's really up to you. You can (or not) use crab, shrimp, surimi, or no seafood at all and they'll still be fantastic.

You could use the stuffing and pile it into a couple of portabello mushroom caps, or use cremini mushrooms instead of button.

Clean your mushroom vessels of choice and pop out the stems.

Chop up those stems - waste not, want not!

Do the same with some scallions.

As well as some red bell pepper.

Melt some butter...

Add the stems, scallions and red pepper and cook down.

Cook until most of the butter as been absorbed and everything is tender.

Put some breadcrumbs in a bowl.

Toss in salt, pepper, cajun seasoning and parmesan cheese.

Add the cooked veggies and some crab meat.

Stir it all up.

Stuff those caps to maximum capacity!

Put 'em on a baking sheet and drizzle each one with a little melted butter.

Top with a smattering of Parmesan.

After 20 loooong minutes, you are finally rewarded...

Crab (or not) Stuffed Mushrooms

Makes about 20-24

1 pound large button mushrooms

6 tablespoons butter, divided

3 green onions, minced

3 tablespoons minced red bell pepper

6 ounces crab meat

1 cup bread crumbs

1/4 teaspoon salt

1/4 teaspoon Cajun seasoning blend

1/8 teaspoon pepper

2 tablespoons Parmesan cheese

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside.

Spray a shallow baking dish or rimmed sheet pan with butter-flavored spray or grease with butter.

Melt 4 tablespoons butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender.

Combine cooked ingredients with bread crumbs, crab meat, and seasonings.

Fill and pack each mushroom, piling the filling up. Melt remaining 2 tablespoons butter; drizzle over mushrooms. Sprinkle each mushroom with a little Parmesan cheese.

Bake at 350° for 20 minutes.