"Absolutely Phenomenal" I was told. I substituted crumbled Ritz crackers for the breadcrumbs and used Old Bay for Seafood Seasoning. Probably overdid the Parmesan to 1/2 c. but it was exquisite flavor on the outcome. Once they came out of the oven browned and slightly crisp on top, I sprinkled again with Old Bay and served warm.
You don't have to spend the whole day in the kitchen to make these savory morsels. They are ready to bake in 15 minutes. Make ahead, cover, and refrigerate before a party. Add a few minutes to the bake time until they are thoroughly heated and golden.
- 15 large mushrooms, stems removed and reserved
- 2 tablespoons butter, divided
- 1/3 cup onion, chopped
- 3/4 teaspoon seafood seasoning
- 1/4 teaspoon salt
- 1 (6-oz.) can crabmeat, drained
- 1 egg, beaten
- 1/2 slice firm white bread, crumbled
- 1/4 cup grated Parmesan cheese, divided
- Chop mushroom stems. Butter a 13"x9" baking pan using one tablespoon butter. Place mushroom caps in prepared pan.
- Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt and pepper; cook, stirring often, 5 minutes or until tender.
- Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 tablespoons cheese, stirring well. Spoon, filling evenly, into mushroom caps; sprinkle with remaining cheese. Bake at 350° for 20 minutes or until golden.
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Crab-Stuffed Mushrooms Recipe at a Glance
- COURSE: Appetizers
- PUBLICATION: Gooseberry Patch