Crab and Cheese Stuffed Mushrooms

These Crab and Cheese stuffed mushrooms were on our Christmas menu. I came up with the idea for these because I was craving my crab salad but also stuffed mushrooms. I also wanted something new on the Holiday menu and then I thought hmmm, what if I put them both together and add some cheese?… Well needless to say, these turned out absolutely amazing! I was testing this recipe out so you will see double some of the ingredients in the picture. It ended up being too much stuffing so I used the rest of the stuffing up by spreading it out on slices of a fresh French Baguette and baking in the oven on 350 degrees for about 10 minutes, and they were delicious appetizer and breakfast sandwiches! So this recipe can easily be doubled (as I accidently did while testing out this new recipe) to make appetizer sandwiches too. 2 dishes, 1 recipe, same ingredients sounds like a win win to me!

Crab and Cheese Stuffed Mushrooms:

Ingredients:

  • 2 (24 oz.) Packs Mushrooms (stems removed and finely chopped)
  • 8 oz. Imitation Crab Meat (flake or sticks, finely chopped)
  • 1 (8 oz.) Block Monterey Jack Cheese (shredded)
  • 1 (8 oz.) Block Mozzarella Cheese (shredded)
  • 4 Scallions (green part only, finely chopped)
  • 2 TBS Mayonnaise
  • 1 TBS Olive Oil
  • 1 Garlic Clove (minced)

Directions:

1. Wash the mushrooms thoroughly. Carefully take out stems from the mushrooms and finely chop the stems.

2. In a small skillet, heat 1 TBS olive oil on medium heat and cook the chopped up mushroom stems. When the mushroom stems are cooked through, add 1 minced garlic clove and stir to combine. Set cooked mushroom stems/garlic mixture aside.

3. Finely chop the imitation crab meat and put it in a large bowl. Finely chop the scallions and add to the bowl. Shred the Mozzarella and Monterey jack Cheese and add to the bowl.

4. Add the cooked mushroom stem/garlic mixture to the bowl with crab meat, scallions, and cheese. Add 2 TBS Mayonnaise. Mix well to combine.

5. Preheat oven to 350 degrees. Stuff each mushroom with the stuffing mixture. Pack each mushroom in with a lot of stuffing!

6. Bake stuffed mushrooms for 20-30 minutes until slightly golden brown on top and the cheese has all melted. Best served hot! Note: If you made double the filling for the sandwiches, spread the filling out on top of fresh thinly sliced French Baguette bread and bake on 350 degrees for about 10 minutes. They should be slightly golden and the cheese should be super melty on top.

Layered Smoked Salmon Salad (Shuba)

This Layered Smoked Salmon Salad is our family Holiday must have! Christmas, Easter, and Thanksgiving just wouldn’t be the same without this dish! This tradition Russian salad is usually made with herring fish but we prefer to use smoked salmon because it’s not as fishy. I love how simple this salad is and that it is made in advance which saves so much time, especially when I have a lot of other things to cook.

Layered Smoked Salmon Salad {Serves 10-14 as a side}:

Ingredients:

  • 12-16 oz. Smoked Salmon (cut into small pieces)
  • 3-4 Gold Potatoes (cooked, peeled, grated)
  • 1 small Sweet Onion (finely chopped)
  • 3-4 Beets (cooked, peeled, grated)
  • 2-3 Carrots (cooked, peeled, grated)
  • 5 Eggs (cooked, peeled, finely grated)
  • 1-1.5 Cups Hellman’s Mayonnaise (divided)
  • Salt (to taste)

Directions:

1. Bring a large pot of water to boil, add the potatoes (whole, unpeeled), carrots (whole or cut in half, unpeeled) and cook on med-high heat until potatoes and carrots are cooked through, about 45 minutes. You can poke the potatoes/carrots with a fork to see if they’re soft and cooked through. Once cooked drain out water from the pot and set potatoes/carrots aside to cool. Meanwhile move on top steps 2 and 3.

2. Bring a medium pot of water to boil, add the beets (Whole or cut in half if they’re large, unpeeled) and cook on med-high heat until cooked through and soft, about 45-55 minutes. Once cooked, drain out water from the pot and set beets aside to cool.

3. Add eggs to a small pot, cover eggs with water and cook until eggs are hardboiled, about 10-15 minutes then drain water out of the pot. Peel the eggs once cooled down and set aside. (I’ve found that the longer you wait to peel the eggs, the harder they will be to peel).

4. Cut the smoked salmon into small pieces. In a (16×3) casserole dish (or any dish you preffer) layer the smoked salmon in a single layer around the bottom of the casserole dish.

5. Once your potatoes have cooled down, grate them with a grater and sprinkle over the smoked salmon pieces. Sprinkle a little bit of salt on the potatoes. If using herring instead of smoked salmon then no salt is needed as herring is usually very salty.

6. Sprinkle the finely chopped sweet onion over the layer of potatoes. Then add about 3/4 cup mayonnaise over the potato/onion layer and carefully spread it around to cover the entire layer evenly.

7. Peel and grate the beets (some people prefer to use kitchen gloves for this step because beets will stain your hands bright red for a few hours lol). Gently sprinkle the grated beets over the layer of mayonnaise.

8. Peel and grate the carrots. Gently sprinkle the carrots over the layer of beets. Add another about 3/4 cup mayonnaise over the beet/carrot layer and carefully spread it around to cover the entire layer evenly.

9. Grate the peeled eggs and gently sprinkle them over the top of the last mayonnaise layer to completely cover the entire salad. Cover the Layered Salad tightly with foil or a lid and refrigerate overnight or for at least 8 hours. Best served cold, right out of the fridge!