Colossal Crab Mushrooms
This appetizer can serve up some spectacular flavors. Beginning with the Bella mushrooms being roasted simultaneously, the colossal crab stuffing being baked and the velvety bite of the cheeses and the little spice and kick from the seasonings as well as the green onion and garlic takes this stuffed mushroom over the top. Golden brown and delicious is what I wish I could call this. But, Ryan would frown upon the name. So, I will call it by its true name...Golden brown and delicious colossal crab mushrooms...Too long? OK, Colossal Crab Mushrooms it is!
Ingredients
- 10 Baby Bella Mushrooms
- 2 Cups Colossal Crab Meat
- ⅔ Cup Shredded Parmesan Cheese
- ⅔ Cup of Mayonnaise
- ⅔ Cup of Cream Cheese (softened)
- ⅔ Cup of Green onions (sliced)
- 4 Garlic cloves (minced)
- 2 Tablespoons Parsley (finely chopped)
- ½ teaspoon Cayenne
- ½ teaspoon Lemon Pepper
- ½ teaspoon Oregano
- ½ teaspoon Sea Salt
- 1 Tablespoon Butter
- 1 Cup of Panko
- Garnish: with lemon wedges and parsley
Instructions
- Gather your ingredients
- Preheat your oven to 375°F.
- Place a parchment sheet and line your baking pan.
- Clean your mushroom with a damp paper towel to wipe off any debris.
- Core out your stems and gills. Chop and add to a large bowl.
- Place your mushrooms on the sheet pan top down and ready to fill (set aside.)
- In the same large bowl that you set your mushroom stems and gills in, place your mayo, cream cheese, parmesan cheese, garlic, green onions, seasonings, herbs and combine well.
- Now add your Colossal Crab and fold into mixture gently so as to not break up the crab.
- In a small skillet, melt your butter
- add your panko and toast slightly to combine.
- Using a scooper fill your mushrooms.
- Top with buttered Panko crumbs.
- Place in your oven on the middle shelf.
- Bake for about 18 minutes until golden brown.
- Enjoy!
