Get the Recipe
The new year ushers in with it a prolonged period where my diet shifts heavily to bar food—in January, February, and March, I'm king of the wings, spuds, and poppers as I loaf around the house, transfixed by the television. While I have my normal rotation of finger foods, I'm always looking to add, and tried out these crab and fontina stuffed mushrooms recently.
Foregoing the usual cream cheese and bread crumb mushroom stuffing in exchange for higher-end lump crabmeat and Italian Fontina, I wanted to ensure those two ingredients were front and center. I did use some panko to bind the stuffing, but crab dominated, while the cheese provided the creamy texture and slightly nutty flavor that mingled well with the other members of the stuffing, including white wine and lemon. The spongy and earthy vessel that the stuffing sat in rounded out the whole deal.
It only takes one taste to know that these are something special—a more decadent take on the stuffed mushroom that's a nice way to start off a new year filled with delicious small bites.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.