Description
Rich and flavorful crab stuffed mushrooms perfect for any occasion.
Ingredients
- 16 oz medium portobello mushrooms
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- Diced mushroom stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese (softened)
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- Salt and black pepper
- 1/4 cup fresh grated Parmesan cheese (for topping)
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Rinse whole mushrooms under cold water and pat them dry with a paper towel.
- Pop off the mushroom stems, right where they connect to the cap.
- Heat 1 tbsp of olive oil in a sauté pan on medium-high heat and sauté diced mushroom stems and diced onion until starting to caramelize.
- Add pressed garlic into the onion/mushroom mixture and sauté just until fragrant.
- Transfer the cooked veggies into a mixing bowl.
- Sift through the crab meat thoroughly and add it to the mixing bowl.
- Add all remaining ingredients for the filling to the mixing bowl and mix very well until combined.
- Set mushroom caps in a greased baking dish, cup side up, and fill each cap with the stuffing mixture.
- Sprinkle grated Parmesan cheese over the top of the stuffed mushrooms.
- Bake stuffed mushrooms for about 20 minutes.
Notes
Fresh ingredients enhance the flavor; consider using different cheeses for variation.
