Yum, this battle sounded soo good. But, news flash: PEACHES ARE OUT OF SEASON IN JANUARY. You cannot find them ANYWHERE. We went through this with apricots a few months ago. One of these days we’ll have battles that have easy-to-find ingredients. I always try to use fresh produce, but had to settle for canned peaches in pear juice. I did add some fresh mango to the mix, though, which made me feel better.
I kind of was inspired by crab rangoon for this recipe. Crab, cream cheese, sweet fruity sauce… it all came together and it definitely worked.
Now that the husband has decided to join Battle: YUM, the battles have become quite the family competition. We loved this recipe but the husband has a little Chopped going to his head. I’m told that even though it was delicious, it was a little safe, and too basic a recipe to compete with his yet-to-be-prepared dish. WTF?!? I can’t wait to see what he’s got up his sleeve.
The girl looked at the dish and promptly announced, “Did you know that mushrooms are a fungus?” Yes, I did know this. “Well, I’m not eating them.” I served her the stuffing without the mushroom cap, and she really enjoyed it. She didn’t even notice that there were pieces of mushrooms in it. I think I’m pretty safe from her wrath because my bet is that she won’t read this post
The boy didn’t eat the mushroom cap either, but I’ll take the four for four thumbs up any day. Yum, the husband and I even had seconds.
Crab and Orzo Stuffed Mushrooms with Peach-Mango Sauce
- 1/2 cup cubed mango
- 1/2 cup cubed peaches
- 1 Tbsp sugar
- 1 cup water
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 4 large mushrooms
- 3 Tbsp butter
- 2 shallots
- 2 cloves garlic
- 1 tsp chili paste
- 1 tsp salt
- 1/4 cup heavy cream
- 1/4 cup cream cheese
- 3/4 cup panko
- 1/2 cup lump crab meat
- 1 cup orzo, cooked
- 1/2 cup parmesan cheese, grated, plus additional
Heat mango and peaches in hot saucepan until slightly browned. Add sugar. Add water and combine. Add spices and heat through until fruit is soft and liquid is bubbling. Combine using an immersion blender.
Melt butter in frying pan. Remove the stems from the mushroom caps and chop them up. Add to frying pan with shallots and garlic. Saute until softened. Add chili paste, salt and heavy cream. Heat through. Add cream cheese and stir until melted. Add panko, crabmeat and orzo, and stir to combine. Add cheese and stir again.