Disclosure: This is a sponsored post written by me on behalf of Honey Bunches of Oats. As always, all opinions are mine alone.
I’m such a snacker in the summertime, I could eat a variety of hors d’oeuvres as a meal anyday. Well, maybe that’s not just reserved for the summer, but I do prefer lighter foods and tastes in the warmer months. One of my favorite appetizers is stuffed mushrooms. Oh, I’m a lover of all things mushroom, and these babies are just so tasty. There’s such a variety of ways to make stuffed mushrooms, you can use big mushrooms or small, button mushrooms or baby bellas. There’s also a variety of flavors you can stuff them with, but today I decided on crab stuffed mushrooms. I was inspired by this recipe over on the Honey Bunches of Oats website. Yes, those are crab cakes, covered in ground up cereal. I was so intrigued!
Now, Honey Bunches of Oats is already a cereal I enjoy regularly, but I had never thought of using it outside of the cereal bowl. This recipe had me seriously pondering some things! Of course, it makes send that grinding up Honey Bunches of Oats could take the place of bread crumbs or Panko, so I figured why not try it in one of my favorite finger foods? This would be a delicious treat to serve a crowd, and you’re guaranteed a happy reception.
Ingredients for Crab Stuffed Mushrooms:
- 2 cartons baby bella mushrooms
- 1/4 medium yellow onion
- 2 cloves garlic
- 1/2 cup roasted red pepper pieces
- 1 cup spinach leaves
- 1/2 cup Pecorino Romano cheese
- 1 cup Honey Bunches of Oats cereal, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 egg
- 1.5 tablespoon mayonnaise
- 6 oz canned crab meat
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic salt
- 1 ounce finely shredded cheese
- 2-3 lemon wedges
Begin by spraying a large baking pan with non stick cooking spray. Clean all of your mushrooms, then carefully remove the stems. Be sure to keep those stems, we’re going to be using them in the mixture! Arrange all of the open bottom mushrooms in your pan.
Now melt the butter and mix it with the garlic salt. Spoon it over each mushroom, then top it with your favorite kind of shredded cheese and a few sprinkles of the Pecorino Romano cheese. Sprinkle with some more of the ground Honey Bunches of Oats and pop in the preheated oven for about 20-25 minutes.
Have you ever used Honey Bunches of Oats as an ingredient for entertaining?
I’d love to hear some of your ideas!