Crab Stuffed Mushrooms
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
Preheat oven to 425°F.
Grease a baking sheet with cooking oil spray or cooking oil.
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.
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.
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.
Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly.
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.)
Drizzle infused butter onto each stuffed mushroom. Make sure to get some garlic bits on each mushroom too.
Add a generous amount of cheese on top of each mushroom. Bake for 20 minutes and enjoy!
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.
Sunday, April 16, 2017 - 6:11pm