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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mushrooms-Crab Stuffed Recipe

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This recipe for Mushrooms-Crab Stuffed is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 large whole fresh white mushrooms

Filling
2Tbsp salted butter
1½Tbsp minced garlic
¼ cup green onions
1-8oz pkg cream cheese, soft
2 cans crab meat drain & chop
⅓ cup grated Parmesan cheese
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp dried thyme
¼ tsp dried oregano

Topping
¼ cup melted salted butter
2-3Tbsp breadcrumbs seasoned
Directions:
Directions:
Preheat oven to 350. Use large rimmed baking sheet. Clean mushrooms; gently twist stems out from the caps. Reserve 12 stems to the side. Take mushrooms & carefully slice off a little bit of top, until they sit flat on a level surface. Take reserved mushroom stems & cut off ends. Mince remaining clean stem finely. Heat butter in med-sized skillet. Add mushroom stems; fry until they are soft & lost their moisture. Add garlic; fry until browned, 2 min. Add green onions; fry for another min, then remove mix from stove to cool.
In med bowl, combine cream cheese, crab meat, Parmesan, black pepper, onion powder, thyme & oregano. Mix until combined. Stir in mushroom stem mix – it’s okay if it’s warm- until combined. Place in large sealing plastic bag & snip off one corner to use as a piping bag. Dip each mushroom cap in melted butter; place on baking sheet.
Take filling & pipe in each mushroom cap until full & heaping. Sprinkle with seasoned breadcrumbs. Bake for 18-20 min, until mushrooms are hot and have started to release moisture onto the baking sheet. The crumbs should be nicely browned on top as well. Remove and serve immediately.
Recipe Notes: Dipping the mushrooms in melted butter before baking helps prevent them from drying out and adds flavor!

 

 

 

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