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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crab Stuffed Mushrooms Recipe

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This recipe for Crab Stuffed Mushrooms is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 large white mushrooms,
1 cup (8oz | 250g) cooked crab or lobster meat
1/2 cup Panko breadcrumbs, divided -- OPTIONAL! Leave out for low carb mushrooms
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions, (I use 3 stalks -- green and white parts)
2 large cloves garlic, minced (or 4 small cloves)
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
Directions:
Directions:
Preheat the oven to 375°F (175°C).

Lightly grease a large baking sheet with cooking oil spray.

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated.

Sprinkle the panko mixture over the tops of the mushrooms.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.

Serve immediately.
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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