Chesapeake Crab Stuffed Mushrooms
Hors D’oeuvres OR Main
Submitted By: Taz
Ingredients:
1 lb Large Cremini/Baby Bella Mushrooms (about 24)
-OR-
4 Large Portobello Mushrooms
1 Tbs Olive Oil
¾ tsp Kosher Salt - divided
3oz Cream Cheese - room temperature
¼ Cup Parmesan Cheese - finely shredded
1 small bunch Fresh Chives - small chopped
2 Tbs Fresh Parsley - small chopped
1 clove Fresh Garlic - minced fine
2 Tbs Mayonnaise
1 tsp Dijon Mustard
1-2 tsp Tasmanian Spice Traders Chesapeake Bay Seasoning
- amount to taste
¾ tsp Lemon Juice
⅛ tsp Fresh Ground Black Pepper
8oz Lump Crab Meat - picked
¼ Cup Panko Breadcrumbs
1 Tbs Unsalted Butter - melted
Preparation:
- Preheat oven to 400° and place a wire rack inside of a foil lined baking sheet - Set aside
- Remove the stems from your mushrooms and clean the caps with a damp paper towel to remove any debris
- Toss or brush mushrooms with the olive oil and season with ½ tsp of salt - Arrange cap side up/stem side down on the wire rack and place in the oven - Allow to bake for 10 minutes releasing their liquid into the baking sheet - remove from oven and set aside until cool enough handle (DO NOT TURN OFF OVEN)
- In a small bowl, stir together the breadcrumbs and melted butter – Set aside until needed
- In a medium bowl, mix the cream cheese until smooth - Mix in the parmesan, about ¾ of the chives, parsley, garlic, mayonnaise, mustard, Chesapeake Bay Seasoning, lemon juice, lemon zest, pepper, and remaining ⅛ tsp salt until thoroughly combined - Gently fold in the crab meat
- Fill the mushroom caps with the crab meat filling (2-3 Tablespoons each for the cremini/baby bella OR ¼ of the mixture each for the full sized portobellos) and return to the wire rack - Top each with the breadcrumb butter mixture - Return to the oven
- Allow to bake until the breadcrumbs are browned, and the filling is hot and melty (apx 15-20 minutes)
- Garnish with the remaining chives and serve as hors d’ouvres (cremini/baby bella) or as a main
