Crab Stuffed Mushrooms
By: Sharon Chen
Published: Sunday, April 16, 2017 - 6:11pm

Ingredients




24 baby bella mushrooms
1/4 cup butter
2 cloves garlic, minced
2 (6-ounce) can crab meat, drained
1/4 cup shallots, finely chopped
1 teaspoon ground mustard
2 tablespoons fresh parsley, chopped
2 cups Italian blend cheese, divided
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/4 teaspoon sea salt
1 teaspoon garlic powder or 2 teaspoons fresh minced garlic
1 egg, beaten
3 tablespoons mayonnaise

Preparation

1 Preheat oven to 425°F. 2 Grease a baking sheet with cooking oil spray or cooking oil. 3 Rinse and dry the baby bella mushrooms with paper towels. Remove stems and chop the stems finely. Place the chopped stems in a medium mixing bowl and set aside. 4 In a small saucepan, melt butter over medium heat. Add minced garlic and switch to low heat and cook for 2 minutes, allowing the butter to be infused by the garlic. 5 Now, prepare the filling. Add crab meat, shallots, mustard, parsley, 1 cup of cheese, cayenne pepper, black pepper, sea salt and garlic powder in the mixing bowl together with the chopped mushroom stems. Mix well. 6 Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly. 7 Use a spoon, stuff the mushrooms with the crab mixture and place them on the prepared baking sheet. (Use an additional baking sheet if necessary.) 8 Drizzle infused butter onto each stuffed mushroom. Make sure to get some garlic bits on each mushroom too. 9 Add a generous amount of cheese on top of each mushroom. Bake for 20 minutes and enjoy!

About

Gluten-free crab filling stuffed into mushrooms and covered with a blanket of cheese, these crab stuffed mushrooms are amazing for a crowd or just for you.