February 4th is National Stuffed Mushroom Day.
Stuffed vegetables have been a popular appetizer in the United States for a long time. Stuffing celery with cheese was common in 1920. Then around 1940, stuffed mushroom caps started showing up, along with a myriad of other stuffed foods.
You can stuff mushrooms with almost anything!
Try these: Crab Stuffed Mushroom
makes 36 crab stuffed mushrooms
3 dozen large whole mushrooms
7-1/2 oz. crabmeat, drained and picked over
1 tablespoon finely chopped parsley
1 tablespoon chopped pimiento
1/2 cup mayonnaise
1/4 teaspoon dry mustard
Dust off mushrooms; remove stems with a sharp knife.
Combine crab, parsley and pimiento.
Stir together mayonnaise and dry mustard; gently stir into crab mixture.
Fill each mushroom cap with about 2 tablespoons of crab mixture.
Bake at 375°F for 8 to 10 minutes, or until hot.
What’s your favorite type of stuffed mushroom?