My first-ever attempt at stuffed mushrooms was with Whitney for a bridal shower she hosted. A few days later, I made them again, along with crab cakes and a tossed salad for lunch with Laura and her four children. The mushrooms were large, firm and white - perfect! The filling was made with diced leeks, shallots and garlic, sauteed in olive oil, and combined with a bit of browned hamburger, crumbled Ritz crackers, salt & pepper, and a mix of shredded mozzarella and parmesan cheeses. I had plenty of help in the kitchen, with all these preparations, as the six of us stirred, stuffed and baked! In the crabcakes, we also used Ritz crackers instead of bread crumbs, dry mustard, a bit of mayonnaise, eggs, diced green onion, and a bit of Cholula hot sauce. We baked the mushrooms for 15 minutes at 350 degrees, while the crab cakes cooked in olive oil on the stove top. Oh my, was that a grand lunch!
