Badger Badger Badger

MUSHROOOOOM! MUSHROOOOOM!

Heh. Oh gee! Tell me you all remember that silly video?? With the Badgers!? (Obviously.) Sheesh that came out maybe my sophomore year of high school, but I just thought of it.

Why?

Because I just made the most scrum-diddly-umptious stuffed mushrooms ever ever ever ever ever. (Sorry Mom, yours are DELICIOUS. But mine are DELICIOUS and HEALTHY. I win. Love you <3) I was actually humming the little badger tune in my head as I was eating them and I chuckled to myself the whole time.

“Delicious and healthy, you say, Jen?”

You bet your sweet bottom they are! (The mushrooms…not the badgers…just in case you weren’t keeping up with the random babbling.)

Mushrooms are naturally very low in calories and contain hardly any fat whatsoever. I bulked up the stuffing with fresh spinach and red peppers, and used protein rich crab as the star of the show.  (This stuffing recipe is actually based off of a cajun crab dip I’ve made in the past but never posted on here, so if you were feeling crazy you could multiply the stuffing recipe and bake it in a big ol’ pan and serve it with veggies!)

Cajun Crab Stuffed Mushrooms

  • 4 small portobello mushroom caps, stems and gills removed
  • 1 heaping tablespoon garlic (I used the jarred kind, and used some liquid from the jar instead of olive oil)
  • 4 Laughing Cow cheese wedges in Light Creamy Swiss
  • 1/4 cup dry white wine
  • 1 (6oz) can crab meat, drained
  • 1 cup fresh spinach, chopped
  • 1/2 of a small, red bell pepper, chopped
  • 2 teaspoons cajun seasoning
  • Parmesan cheese to taste

Preheat the oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray, set aside.
In a large skillet, heat garlic over medium heat until fragrant.
Add the cheese and stir until it begins to melt. Add the wine and let simmer for about 3 minutes until a thick sauce has formed. (It may look a little lumpy at first, but it’s okay.)
Add the crab, spinach, peppers, and cajun seasoning and stir to combine.
Reduce heat to low and let cook for about 5 more minutes so it’s warm through.
Place the prepared mushrooms onto the baking sheet and divide the stuffing mixture evenly between them.
Sprinkle the top with parmesan cheese and more cajun seasoning if desired.
Bake for about 15 minutes, or until the stuffing is brown and bubbly.
Serve immediately, I had mine with carrots that I dipped in the stuffing, too!!!

2 comments

  1. Sara

    LOL I totally remember that video…it was all the rage when I was in eighth grade.

    Those mushrooms look EXCELLENT. I’m usually too big of a cheapo to buy the big mushroom caps at the store, buuuut I might have to bite the bullet just so I can make these!

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