Celebrate the Super Bowl with these stuffed mushrooms | Chef Dez

Feb 01, 2017

What football team are you routing for in the 51st-annual Super Bowl championship game this Sunday, Feb. 5?

This is a monumental year because the very first Super Bowl was fifty years ago on Jan. 15, 1967, when the Green Bay Packers beat the Kansas City Chiefs 35-10.

Love it or hate it, football is big. If you aren't going to a Super Bowl party or hosting one yourself, you probably know someone who is.

It is easy to get stuck in a familiar routine of cheese balls and bread dips when planning, or going to, such an event. I hope this appetizer recipe can help rescue you from that beaten path.

Ever since our dating years, my wife and I occasionally visit a local restaurant for their stuffed mushrooms. They have become our favorite appetizer on the menu. This is my version of that recipe and can also be found on page 13 of my latest cookbook, “The Best In Your Kitchen,” available on my website or worldwide through Amazon.

Happy cooking, and enjoy the game!


Creamy Stuffed Mushrooms

(makes 24)


24 large, white button mushrooms

1 tbsp. oil

1 tbsp. butter

4 garlic cloves, minced

1 small onion, finely chopped

1 tsp. salt

1/2 tsp. fresh cracked pepper

1 cup cream cheese, room temperature

1/4 cup grated parmesan cheese

1-170g can crabmeat, drained

1/2 cup grated mozzarella cheese


Preheat oven to 400 degrees.

Remove the stems from the mushrooms and chop finely, leaving the mushroom caps intact and set aside in a baking dish.

Add the oil and butter to a large, nonstick pan over medium heat. Once the butter has melted, add the chopped mushroom stems, garlic, onion, salt and pepper. Cook until all vegetables are soft and the liquid has evaporated – approximately 7-10 minutes – stirring occasionally.

Stir in the cream cheese and the parmesan cheese. Once fully combined, remove from the heat and stir in the drained crabmeat. Season to taste with more salt and pepper, if desired.

Fill the mushroom caps equally with the stuffing and place back in the baking dish. Top with the mozzarella cheese and bake for approximately 20-25 minutes until tender. Place under the broiler until golden brown, if needed. Let cool slightly before serving.

Chef Dez is a food columnist, culinary instructor and cookbook author. Visit him at www.chefdez.com. Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4.

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