Crabmeat Stuffed Mushroom Caps
Portobello or white mushrooms work best. Try to use the same size so they will cook evenly. A size of 1.5” or so will be big enough to hold the mix. Prep the mushroom by wiping with a damp paper towel. Don’t wash them as they easily absorb water and then release it for a messy cookie sheet. Scoop out the stem and gills with a spoon so you will have room for the stuffing. Use a baking sheet with 1” sides or line with heavy duty foil with edges turned up to catch any liquid. Arrange evenly on sheet.
Fresh crabmeat works best, if not then canned claw or body meat or if not available, use chopped shrimp or artificial crabmeat. Panko crumbs are preferred to breadcrumbs. For a keto version use crushed pork rinds. You can drizzle the crumbs or rinds with a little oil if you like.
The mushrooms will take about 18 minutes to cook and then 2 minutes under the broiler to crisp. Careful and don’t overdo the broiling.
Ingredients:
About 15 large mushrooms
1 cup or 8oz of cooked crabmeat (or lobster)
½ cup of panko crumbs
1/3 cup fresh Parmesan or Romano
1/3 cup of whole egg mayo
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions. Use green and white parts
2 large garlic cloves, minced
1 tablespoon finely chopped curly leaf parsley
¼ teaspoon dried oregano
¼ teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
½ tablespoon olive oil.
Instructions:
- Preheat oven to 375 and lightly grease cookie sheet
- Wipe/clean mushrooms as described above
- Arrange mushroom caps on sheet. Lightly spray with olive oil
- In large bowl, combine crab, 1/3 cup panko, cheese, mayo, cream cheese, garlic, green onions, salt and pepper
- Stuff each cap generously (about 1 to 1.5 tablespoons for each cap)
- Combine oil and toss remaining panko until coated evenly. Sprinkle on top of mushrooms
- Bake for 18 minutes, and then broil for 2 minutes – watch carefully to not overcook.
- Serve while warm. Add a shot or two of pepper sauce if you like that.
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