Crab-Stuffed Mushrooms
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Crab-Stuffed Mushrooms
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 12 button mushrooms stems removed
- 1 tbsp olive oil divided
- 2 tbsp yellow onion finely diced
- 1 clove garlic minced
- ½ cup lump crab meat of
- 2 tbsp mayonnaise
- 2 tbsp Parmesan Cheese
- 1 tbsp parsley chopped (divided, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- lemon to taste, juice, fresh, a squeeze of
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
- Remove the mushroom stems and dice them finely. Heat half the olive oil in a small skillet over medium heat, then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from heat and let cool.
- Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt, freshly cracked pepper, and a dash of lemon juice in a bowl.
- Add the cooked mushroom and onion mixture, then gently stir until well combined.
- Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms.
- Place the mushrooms into the prepared baking pan.
- Combine the panko crumbs with the remaining olive oil and the last bit of parsley, then mix until well combined.
- Sprinkle the panko crumbs evenly on top of each mushroom.
- Place into the oven and bake for 30 minutes or until the mushrooms are tender and the panko is golden brown. Serve immediately. Enjoy.
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