Mom's Stuffed Mushrooms

I love stuffed mushrooms! I grew up with my mom making them stuffed with crab, cheesy and delicious! Tonight, I tried to make them just like mom. The turned out really well, but still not as good as she always makes them. I also ran out of cheese to top them, but, the flavor and the crab was there!

The recipe is as follows:

Pre-heat the oven for 425 degrees. Chop four slices of bacon and cook. (You can cook before chopping as well, but we will need the fat for the filling).

The filling for 12 Large mushrooms goes as follows:

2 Tbsp of Onion, finely chopped

1/2 Cup of Celery, finely chopped

1 Green Pepper, finely chopped

Bacon fat (from cooking off the 4 slices for topping the mushrooms)

1 Tbsp of Mayo

1/4 Cup of bread crumbs

A pinch of salt, pepper and garlic salt

1 can of Crab meat (you can use lobster, or any kind of imitation crab, just be sure to chop it, and not too fine, the crab should be the main ingredient when using it in the filling. You can also leave the crab out)

Other ingredients needed:

4 slices of bacon, chopped

1/2 Cup of Cheese, cheddar or Mozzerella, Shredded

1. Mix all ingredients together.

2. Wash all the mushrooms and remove the stems. take a little bit of filling and push it down into the mushroom where the steam was, and then proceed to add about half a table spoon more on top (may use more or less depending on the mushroom size).

3. Ounce all the mushrooms are filled, melt 4 tbsp of butter and drizzle over the mushrooms.

4. Bake the mushrooms at 425 for 20 minutes.

5. Top with bacon and cheese and broil on low for about 4 minutes (or until cheese is melted)

They are ready to be served with just a sprinkle of parsley over top. Feel free to get fancy with plating, or add a sauce such as sriracha mayo. If you want your mushrooms to have a kick you can add old bay, paprika or another spicy spice to the filling. Enjoy!