CRAB STUFFED MUSHROOM CAPS


These are a yummy appetizer or even a great lunch.  The amount of stuffing I made turned out to be the perfect amount for these mushrooms.  Most recipes suggest baking for 10-12 minutes, with my strange oven, they needed a few more minutes.
15 fairly large mushrooms, Crimini mushrooms, about 1 1/2 - 2 inches in diameter, wiped clean, stem removed (I saved the stem to roast with veggies for soup)
Olive Oil
1/4 cup yogurt cheese (I dripped my yogurt for 24 hours)
1/4 cup mayonnaise
Fresh cracked Pepper
2 finely minced garlic cloves
2 Tblsp. finely minced fresh Flat Leaf Italian Parsley
1/3 cup grated Parmesan Cheese
1/2 a generous cup of grated aged Cheddar Cheese
a generous 1/2 cup fresh cooked crab (I use this crab - love it!)
Place a piece of parchment paper on a baking sheet, and preheat the oven to 400 degrees.
Brush the mushroom caps with olive oil, place onto the baking sheet empty side up, bake for about 8 minutes.
In a bowl combine all of the other ingredients, mixing well to combine, and refrigerate.

Once the mushroom caps have cooled, fill with crab filling, and place on another parchment lined baking sheet.  Add a little sprinkle of Parmesan Cheese on top of each mushroom cap.

Bake in a preheated oven of 375 degrees for about 10-12 minutes.

Ina Gawne
author

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February 21, 2011
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