while i have not tesed this one, here is one for
Crab Stuffed Mushroom Caps
1/4 cup olive oil
24 large white mushrooms
12 oz flaked crabmeat
4 tbls finely chopped onion (I will use shallots)
1 tsp dry mustard
1 cup shredded parmesan cheese (I will use less)
1 cup soft breadcrumbs or 1/2 cup dry (I will use dry whole wheat)
2 tsp parsley chopped
1/8 tsp ground red pepper
1/8 tsp black pepper
1/8 tsp garlic salt (I will use garlic powder)
3 tbls mayonnaise (I will use low fat)
1/2 cup melted butter (I will 1/4 cup butter + 1/4 cup EVOO)
1/4 tsp garlic salt (I will use garlic powder)
2 cups shredded parmesan cheese (I will use just enough)
I will also add some finely chopped red bell pepper and celery
Line the bottom of a baking sheet with aluminum foil.
Drizzle olive oil on foil.
Wipe mushrooms with a damp towel to clean
Remove stems, set aside caps and chop stems to add to filling
Sauté celery, onion, red bell pepper and stems for a couple of min - soften - no color, let cool.
in a medium bowl, mix crabmeat ( cleaned) stems, celery, red bell pepper, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper and 1/8 tsp garlic salt.
Mix well add egg and mayonnaise
Use small cookie scoop or tlbs to mound filling onto each cap.
Melt butter and mix in 1/4 tsp garlic and drizzle over caps
Mound shredded parmesan cheese on top of each cap
I will prolly hit them with some old bay or paprika for color right before they go into the oven
Bake 20 - 25 min in pre heated 425f oven
Best served hot
Can be prepared ahead, then baked just before serving - add 7-10 min additional baking time if not at room temp when starting.
Adapted from food.com, crab stuffed mushrooms Diane in Nebraska, 12/5/2004