Stuffed Mushrooms with Imitation Crab Meat

As a chef most people find it shocking when they hear that I am not a huge fan of mushrooms. Not that I dislike all mushrooms, I do really like a morel cream sauce. My wife’s family really loves mushrooms and while out at the farmers market we came by some beautiful portobello mushrooms. I love to make dishes with portobellos especially when others enjoy them. These are easy to make and you can make them ahead of time so you can spend more time with your guests. You can make them in gigantic portobello mushrooms like I did this time or regular white button mushrooms; the stuffing would be the same in either case. So let’s get to it.

First off take a red, green, and yellow pepper and one medium red onion and dice it into small pieces add a tablespoon of chopped garlic, a couple shakes of Old Bay seasoning and some salt & pepper. Add about ½ stick of butter to a sauté pan set over medium heat and cook the vegetables until they become soft. Pour them into a bowl to let them cool with 4 oz. of cream cheese while you get the mushrooms ready.

Remove the stems of the mushrooms, you can do two things now, you can fine dice it and put in the sautéed vegetables or just get rid of them, your call. I tossed them in this time.


With a tablespoon now carefully scrape out the gills from the underside of the mushroom and discard them. You don’t want them because they taste bitter.


Now dice up the pound imitation crab meat, you want these a little large because they will break down when you mix everything up. Toss the crab in the bowl with everything else and mix thoroughly. Here you might have to add some Italian bread crumbs to tighten up the mixture. You want the mixture to be tight enough to make a “slushy” snowball.



In this case divide the mixture into quarters and place on top of the mushrooms. You can cover them if you want and stow them in the fridge for a day or two or place them into an oven preheated to 375F. Cook them for about 20 minutes or until the top becomes golden brown.



Stuffed French Toast with Bourbon Mayple Syrup

For a lazy Sunday, stuffed French toast is a great way to enjoy a brunch. Normally I use my wife’s homemade bread, but she has been busy with school and had not had a chance to make bread.


  • 4 slices whole wheat bread
  • Cream cheese softened
  • 4 eggs
  • 1.5 cups half and half cream
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 1 cup Cinnamon Toast Crunch cereal (for crunch)
  • 4 oz maple syrup
  • 1 oz bourbon
  • 1 tbsp butter (for cooking)


  • Warm the maple syrup.
  • Mix the maple syrup and bourbon together and set aside.
  • Spread the cream cheese on the wheat bread
  • Put the covered slices together like you were making a sandwich
    • Set aside

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  • Cinnamon Toast Crunch (One of my favorite cereals)
    • Crush and put onto a plate
  • This would be a good time to place the cast-iron pan on the stove and heat to medium.
  • Beat the eggs with the half and half until thoroughly mixed
  • Add to the egg mixture the cinnamon and sugar
    • Set aside
  • Take the sandwich you made with the cream cheese and bread and dip it into the egg mixture. Make sure to coat both sides with the egg mixture.
  • Take the egg covered bread and place it in the crushed mixture of the cereal. Make sure to completely coat the bread with the cereal.

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  • In the preheated pan, add the butter and coat the bottom of the pan.
  • Place the covered sandwiches in the pan.
  • Cook until golden brown, then flip over and cook on the other side until golden brown.

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  • Slice and serve with the warmed bourbon maple syrup.

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Enjoy with a nice cup of coffee.

Spicy Pepper Poppers

Our local farmers market sells these great mini colored peppers. They go great in salads and other dishes, but they make a great popper.


1. Cut the tops of the mini-peppers.


2. Clean out the peppers.


3. Spicy cream cheese filling made with jalapenos in the food processor.


4. Place peppers in muffin tin to support and bake them. Place cream cheese filling in pipping bag.


5. Fill peppers to top with mixture.


6. Baked until top is golden brown. (Left over mixture placed in celery as a snack.)