ISHPEMING, Mich. (WLUC) - The Yooper Goddess shares a recipe for a crab stuffed mushroom casserole - a delicious and easy dish.
4-5 lbs. fresh mushrooms (any type)
2 cups celery
2 red peppers
1 small red onion
6 green onions
Crab (Imitation crab or 16 oz. can)
8 oz. extra sharp white cheddar cheese
2 tsp Old Bay seasoning
1 tsp garlic powder or 3 fresh garlic cloves
Cleans and slice mushrooms. Cook in pan with butter and salt for 30 minutes.
Chop celery, red peppers, red onion and green onions and sauté with 1 tsp garlic powder, 2 tsp Old Bay seasoning, ½ tsp pepper and 1 tsp salt.
When ingredients are soft remove and place in separate bowl.
Add ½ cup water, egg and 1 cup crushed saltines into celery mix to create stuffing. Mix well.
Layer half of mushrooms on bottom of casserole dish, then add half of crab, half of celery stuffing, ½ cup white sharp cheddar cheese. Repeat layers.
Bake at 350 for 1 hour.