Ingredients: |
Ingredients: 1 1/4 lb. cremini or white button mushrooms
3 tbsp. unsalted butter, divided
4 scallions, sliced, green and white parts separated
2 cloves garlic, chopped
1/4 c. dry sherry
1 large egg
2 oz. cream cheese, softened to room temperature
2 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon
1/4 c. plus 2 tbsp. finely shredded Gruyère, divided
1/4 c. plus 2 tbsp. panko bread crumbs, divided
1 tsp. Old Bay seasoning, divided
7 oz. fresh crabmeat, picked over
2 tbsp. extra-virgin olive oil, plus more for drizzling
Lemon wedges, for serving
Doubled
2 ½ lb. cremini or white button mushrooms
8 scallions, sliced, green and white parts
½ c. dry sherry
4 tsp. chopped fresh parsley
2 tsp. chopped fresh tarragon
½ c. plus 4 tbsp. finely shredded Gruyère, divided
½ c. plus 4 tbsp. panko bread crumbs, divided
14 oz. fresh crabmeat, picked over
Lemon wedges, for serving
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Directions: |
Directions:Step 1
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.
Step 2
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes.
Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes.
Season with salt and pepper. Remove from heat and let cool slightly.
Step 3
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
Fill mushroom caps with filling and sprinkle with more Parmesan.
Step 4
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Step 5
Garnish with parsley to serve. |
This recipe for Crab Stuffed Mushrooms is from