By Michael Harris-Arzon, The Simplistic Professional
Every home chef, has that singular experience, of when they realize that something has changed….and that they, truly have, learned how to cook and have their dishes appreciated by all. It’s a moment in time that each of us, can pin point with insane accuracy. If it hasn’t happened to you yet, don’t fret about it. Keep learning, practicing and have patience and your moment in time will come.
For me, that moment could not have happened at a more important time in my life. Danny and I had passed, that all important five year anniversary the year before. I was cooking Thanksgiving Dinner for his entire family. (Which is huge, considering that there are 14 siblings and innumerable nieces, nephews and cousins. We had close to 45 people for dinner that year.) The challenge was massive and required the use of 2 full kitchens. It was also, the first time that I had cooked for Danny’s mother.
As if that wasn’t terrifying enough. I decided to try out my first, completely original recipe. Not that I was trying to be impressive or anything. I knew that I could do all of the traditional, American Thanksgiving dishes. But, I felt like, it was time to update my family’s traditional menu…even if it was only by a single dish. Thus, my original stuffed mushroom appetizer was born….and talk about a hit.
20 years later and it seems like the time has come, to change things up again. So, why not start with that first, original creation of mine and give it a 21st Century update. They are a perfect appetizer anytime you entertain…not just for the holidays!
- 1 Cup Lump Crap Meat
- 1 Granny Smith Apple, Peeled and Diced Small
- 8 Oz. Prosciutto, Diced Small
- 1/2 Cup Shaved Parmesan
- 1/4 Cup Pecans Halves
- Zest of 1 Lemon
- 1 Tbs. Butter, Salted
- Baby Bella Mushrooms
- Olive Oil
- 1 Tbs. Cracked Assorted Peppercorns
- 1/4 Cup Fresh Flat Leaf Parsley, Chopped
- Preheat oven to 425 degrees.
- In a small skillet melt your 1 tbs. of butter over medium high heat. Add your pecan halves and cook for about 2 minutes, until they soften slightly. Remove your pecans to a cutting board and chop small. Set aside.
- Next, to a medium size mixing bowl, add your lump crab meat, diced Granny Smith apple, pecans, prosciutto, cracked peppercorns, parsley, parmesan cheese and lemon zest. With a fork, gently mix together until combined.
- Prepare your mushrooms by removing the stems and rubbing the outside of each with a paper towel to clean them. Then, with a large spoon over fill your mushrooms with your crab filling and pace onto a greased baking sheet.
- Once you have all of your mushrooms stuffed, drizzle olive oil over the top of each and place onto the center rack of your oven and bake for about 10-12 minutes, until your mushrooms are cooked through.
- Enjoy these luscious crab stuffed mushroom appetizers the next time you have family and friends over. Just be prepared to point them to SimplyArdynn.com for the recipe.