CRISPY CRAB STUFFED MUSHROOMS

CRISPY CRAB STUFFED MUSHROOMS image

Yield 8 30

Number Of Ingredients 22

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For the Garlic Breadcrumb topping:
7 slices of Italian bread, placed in a food processor to make crumbs. You'll have about 2 cups.
6-7 cloves of garlic
4 T. butter
1/4 c. chopped parsley
For the Mushrooms:
30 mushrooms, stemmed and washed
2 T. butter
1/2 c. celery, diced fine
1/2 c. red pepper, diced fine
1/2 c. scallions, chopped
2 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
8 oz. crabmeat (you can use claw meat)
4 oz. cream cheese, softened
2 T. mayonnaise
1/4 c. grated parmesan cheese
1/4 c. of the garlic bread crumb topping
1/2 lemon, juiced
2 T. olive oil
salt & pepper

Steps:

Wash (yep, I wash 'em) the mushrooms and pop the stems off of the caps. Toss in a bowl with the 2 T. olive oil and season with salt and pepper. Place on a baking sheet and set your oven to 425 degrees. Melt 4 T. butter in a large skillet and then add the 2 cups of bread crumbs. Toss in the butter until toasted, about 5 minutes. Add the minced garlic and the parsley and stir to combine. Remove the breadcrumbs from the skillet to a bowl to cool. Add the 2 T. butter to the same skillet and then add the celery, scallions and red pepper. Cook for 4-5 minutes, then add the garlic, salt and pepper. Add in the crab meat and stir together to combine. Transfer to a bowl to cool. Once cooled, add the mayonnaise, the cream cheese, parmesan cheese and 1/4 c. of the breadcrumb topping. Fold all the ingredients together until well combined. Test for seasonings, then start filling your mushrooms. After the mushrooms are filled, top with the rest of the breadcrumb topping and place in the oven to bake. Bake for 15-18 minutes, until the tops of the mushrooms are golden brown. Let cool 5 minutes and serve.