Mushroom caps stuffed with so much good stuff, there’s not mushroom for improvement! They are so yummy with a capital YUM! Easy to make for an appetizer for MNF, for any party or to modify for dinner (I tell you how), this ‘shroom is not being kept in the dark!. Adapted from a recipe by Janet & Greta Podleski of Crazy Plates , you won’t find this one crazy at all!
Crab Stuffed Mushrooms
- 16 ounces whole white mushrooms with stems **
- 1 tsp. olive oil
- 2 Tbsp. minced onion
- 1 small garlic clove, minced
- 1 can 4-1/4 ounces) crabmeat, drained and picked over for any shells
- 2 Tbsp. unseasoned, dry bread crumbs or Panko crumbs
- 2 Tbsp. mayonnaise (low fat OK)
- 3 Tbsp. grated Parmesan cheese, divided
- 2 Tbsp. chopped, fresh parsley
- 1 egg
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 – 3 drops Tabasco or preferred hot pepper sauce
Line a rimmed baking sheet with parchment paper. Preheat oven to 400.
Wipe mushrooms clean with wet paper towel (I don’t like to wash them as they are mostly water and I don’t want them to get soggy.) Pat with paper towels until completely dry and remove stems. Mince all or most of the stems to make 1 cup. Set aside.
Heat olive oil in a medium, non-stick skillet over medium heat. Add minced stems, garlic and onions. Cook and stir mixture until tender, about 3-4 minutes. Don’t let it brown too much. In a medium bowl, combine mushroom mixture with all remaining ingredients EXCEPT 1 Tbsp. grated Parmesan cheese, and mix well. Using a teaspoon, over-stuff each mushroom so it mounds on top. Sprinkle a little of the remaining Parmesan cheese over the top of each mushroom mound. Bake at 400 for 15 minutes. Serve hot or at room temperature.
** Use 2 – 3 large Portobello Mushroom and this becomes a wonderful entree. They will need a little longer baking time, about 20-25 minutes. Just be sure they are heated all the way through!