Crab-Stuffed Mushrooms
Adriana
ingredients
- 2 tbsp olive oil plus additional for coating the mushrooms
- 1 tbsp butter
- 3 shallots, finely chopped
- 1 C shredded cooked crabmeat
- 1 tbsp fine, dry, seasoned bread crumbs
- 1 tbsp green onion, chopped
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1/8 tsp garlic powder
- Black pepper to taste
- 4 tbsp grated Parmesan cheese, divided in half
- 1 egg, slightly beaten
- 24 baby Portobello mushrooms, cleaned and stems removed
- 2 tbsp butter, melted
- Juice of 1 lemon
directions
- 1
Preheat the oven to 350°F.
- 2
Add the olive oil and butter to a small sauté pan over medium heat, and cook the shallots until caramelized, about 10 minutes.
- 3
In a bowl, combine the crabmeat, bread crumbs, onion, parsley, and chives. Add the spices and half of the Parmesan. Add the shallots and egg and mix well.
- 4
Lightly coat the mushroom caps with olive oil and arrange them on a nonstick baking sheet. Spoon the crab mixture into the mushrooms, mounding slightly. Sprinkle with the remaining Parmesan and additional bread crumbs if desired. Drizzle with the melted butter.
- 5
Bake for 20 minutes or until slightly browned. Squeeze lemon juice and add additional salt as desired.
Source: Clinton Kelly
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