My Aunt Tishi was one heck of an amazing cook. I remember so many of her dishes and my mother and I still make them, even though she’s been gone for 12 years. One of my favorites is her chicken with potatoes and onions. It had a nice vinegar-y flavor that wasn’t overwhelming. I’ll probably put that on the blog next time we make it. My aunt was such a cool lady. She reminded me of Dorothy from The Golden Girls. She had the same kind of sarcastic humor.
Anyway, I had been thinking about her crab stuffed mushrooms. Whenever she would have us over for dinner, it wouldn’t just be for dinner. There would be a ton of appetizers, dinner, and dessert. Don’t think you were getting out of there without dessert. Not only that, you got a ton of food to take home and don’t even try to turn it down. 😆 For the appetizers there was an antipasto salad, Caprese salad, stuffed mushrooms, and probably other stuff too but I just remember my favorites. I didn’t even like mushrooms back then but her stuffed mushrooms were so good that I couldn’t stop eating them. I recently decided to try and make them myself. I had to do it from memory because I didn’t have her recipe. I remember that she gave it to me one time but after one unsuccessful attempt at making them taste even remotely as good as her’s, I gave up. I think these come pretty close but they’ll never match the original. If any of this looks appealing to you then here’s a printable PDF. Enjoy!
I actually wound up not using the mayonnaise. I remembered at the last minute (phew) that Aunt Tishi never used mayonnaise in her stuffed mushrooms. I think it was my mom who pointed that out.
While the mushrooms are cooking, put crab meat in a bowl and add in bread crumbs and parmesan cheese. When mushrooms are cooked, add to crab meat mixture. Start filling up the mushrooms. Add a sprinkle of extra breadcrumbs and parmesan cheese to the top of the mushrooms and bake at 350°F for 30 minutes.
Once the mushrooms are cooked to your preference, serve and enjoy.