BLUE CRAB STUFFED MUSHROOMS

Blue Crab Stuffed Mushrooms image

Provided by Paulette W

Categories Seafood

Time 50m

Number Of Ingredients 14

1 lb mushrooms,
1/4 c minced red or yellow bell pepper
1/4 c minced sweet onion
2 beaten eggs
3/4 c fresh white bread crumbs
1/4 c panko bread crumbs
1/2 c shredded asiago cheese, divided
1 Tbsp fresh parsley, chopped
1 Tbsp old bay seasoning
1 tsp lemon juice
1 Tbsp prepared horseradish
3 Tbsp butter, melted
1 lb lump blue crab meat
1/4 c dry, white wine {drinking wine}

Steps:

1. Remove caps from cleaned mushrooms and chop finely. Melt 1 T. butter in sauce pan and sauté the chopped mushroom caps with the peppers and onions until slightly soft, 2 to 3 minutes. Remove from heat and cool 3 to 5 minutes.
2. Into a large mixing bowl, combine sautéed vegetables with the fresh bread crumbs, parsley, Old Bay, horseradish, lemon juice, egg and 1/4 cup cheese. Add crabmeat, and gently combine.
3. Generously butter a baking dish large enough to hold your stuffed mushroom caps. Pour 2 T. melted butter into dish. Fill each cap with a heaping mound of the crabmeat mixture and place into the baking dish. Add the wine, top the filled caps with the remaining cheese and the panko crumbs.
4. Bake at 400, loosely covered with foil, for 15 minutes. Remove foil and continue cooking until cheese has melted and topping is lightly browned, 10 to 15 minutes depending on the size mushroom you use.