No Image
prep time
cook time
method
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yield
6 - 8
Ingredients
- GARLIC BUTTER:
- 3 cloves garlic
- 1 1/2 sticks butter, unsalted, room temperature
- juice & zest from 1 lemon
- 1 cup parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 'SHROOMS:
- 16 large cremini mushrooms, stems removed
- 2 tablespoons olive oil, extra-virgin
- Kosher salt
- 1 shallot, minced
- 8 ounces lump crab meat, picked over
- 1/4 cup dry white wine
- black pepper
- 1/4 cup panko (japanese bread crumbs)
- lemon wedges, for serving
How To Make the crabby 'shroom
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Step 1MAKE THE GARLIC BUTTER: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, salt & pepper; pulse until smooth. Chill at least 30 minutes.
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Step 2PREPARE THE MUSHROOMS: Preheat oven to 400 degrees F. Toss the mushrooms with 1 Tbsp oil & season with salt. Fill each mushroom with 1 heaping tsp of the garlic butter (reserve the remaining garlic butter for crab filling). Arrange the mushrooms snugly in a baking dish & bake until tender, about 15 minutes.
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Step 3Meanwhile, heat the remaining 1 Tbsp oil in a skillet over medium heat. Add the shallot & crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine & cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 C) until melted. Season with salt & pepper. Remove from the heat & push the crab mixture to one side of the skillet; let any excess juices collect.
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Step 4Remove the mushrooms from the oven & preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.
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