Overstuffed Mushrooms with Savory Crab & Real California Cheese Filling!

This post is sponsored by Real California Milk but the content and opinions expressed here are my own.



I can't even believe it's already November... I mean, this year is really just flying by.

The thing is, THIS time of year is pretty much perfection in my neck of the woods. We start out the days with a little crispness to the air and by the end of the day, it's still nice enough to watch the sunset at the beach. It's the best of both worlds... and it also makes me crave some of my favorite savory dishes.

I seriously can't be the only one that instantly feels a chill in the air and starts dreaming of pumpkin spice dishes, chili, mashed potatoes, and "stuffed" everything. I mean, that's what the month of November is about - thankfulness & food... and one of my favorite foods to bring back this time of year is actually one I tend to favor all year round as well - I'm talkin' stuffed mushrooms, y'all & this recipe doesn't disappoint!

These crab & cheese stuffed mushrooms are just like a Florida day - absolutely perfect in every way! Pairing seafood with savory, creamy goodness - it doesn't get much better than this... Except for the fact this dish is made with all Real California Milk Cheeses. That means the flavor is better and it's made with love, with the dairy coming from 99% family owned & operated farms.

That's the thing, when your dairy comes from other families - you know it's going to be good... and the extra spectacular news is, you can buy Real California Milk Cheeses nearly everywhere! I found a huge selection at my local health food store, as well as a decent selection at Publix!

Want to find a place by you, so you can get yours hands on the "good cheese" too? Check out this locator and find out where you can find these delicious, wholesome cheeses with the "Real California Milk seal" nearby you. After all, knowing your cheese comes from real people & it's kissed by the California sun just means there's that much more love going into your holiday dishes this year!

Want to serve up the best of both coasts? Pair my "Floridian" recipe with their California cheese and you have a real winning combo! So... let's get to making those delicious overstuffed mushrooms with a savory crab and cheese filling!

Ingredients:

2 cups crab meat
4 oz freshly shredded Mozzarella Cheese made with Real California Milk
1 tbsp parsley
1/2 tbsp sea salt
1/2 tsp paprika
1/8 tsp marjoram
1 tbsp garlic
1/2 tbsp black pepper
2 green onion stalks, chopped
1/2 red bell pepper, chopped
2 tbsp grated parmesan cheese
4 large portebella mushroom
olive oil
4 oz freshly shredded Pepper Jack Cheese made with Real California Milk
1 tbsp bread crumbs

Step one - Preheat the oven to 375 degrees & get your filling started: mix the crab meat, Real California Cheese Mozzarella, spices, green onions, bell pepper, and grated parmesan all together in a large bowl. Place to the side.

Next - take your mushrooms and apply a thin layer of olive oil to the top of the caps. Flip over & place on pan, overstuffing the mushrooms with the crab mix.

Now - add 4 oz of Pepper Jack cheese made with Real California Milk on top. Sprinkle with bread crumbs. Bake or 18 minutes at 375, then turn your oven to broil for 3-5 minutes.

Garnish with parsley, if desired & enjoy!