|I adore stuffed mushrooms, so much so that we have them for dinner every once and awhile. When I make them for dinner, they have to be stuffed with sausage or else C and Miss F might revolt. When there are 12 girls together for a dinner party, there is no threat of revolution and my favorite stuffing crab gets to make an appearance. I had to make my own mayonnaise because it just isn't something I keep in the house, I am not a fan. Luckily a mini chop, egg and oil make a magnificent mayo, so the day was saved. Thanks to For the Love of Cooking for the most amazing recipe.|
12 button mushrooms, stems removed
2 teaspoon olive oil (divided)
2 tablespoon sweet yellow onion, finely diced
1 clove of garlic, minced
½ cup of lump crab meat
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 tablespoon fresh parsley, chopped (divided)
Sea salt and freshly cracked pepper, to taste
Squeeze of fresh lemon juice, optional
¼ cup of panko crumbs
Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.
Remove the mushroom stems and dice them finely. Heat 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 the heat and let cool.
Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms 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 teaspoon of 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.
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