blue crab stuffed mushrooms
These were created using baby bella mushrooms, if you are using large portobello I would recommend removing the gills before stuffing, the earthiness of the mushroom with the gills is too overpowering for the delicate crabmeat. My family prefers parsley as the herb, but you can add any other of your choice such as dill.
prep time
20 Min
cook time
30 Min
method
Bake
yield
4
Ingredients
- 1 pound mushrooms,
- 1/4 cup minced red or yellow bell pepper
- 1/4 cup minced sweet onion
- 2 - beaten eggs
- 3/4 cup fresh white bread crumbs
- 1/4 cup panko bread crumbs
- 1/2 cup shredded asiago cheese, divided
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon old bay seasoning
- 1 teaspoon lemon juice
- 1 tablespoon prepared horseradish
- 3 tablespoons butter, melted
- 1 pound lump blue crab meat
- 1/4 cup dry, white wine {drinking wine}
How To Make blue crab stuffed mushrooms
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Step 1Remove caps from cleaned mushrooms and chop finely. Melt 1 T. butter in sauce pan and sauté the chopped mushroom caps with the peppers and onions until slightly soft, 2 to 3 minutes. Remove from heat and cool 3 to 5 minutes.
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Step 2Into a large mixing bowl, combine sautéed vegetables with the fresh bread crumbs, parsley, Old Bay, horseradish, lemon juice, egg and 1/4 cup cheese. Add crabmeat, and gently combine.
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Step 3Generously butter a baking dish large enough to hold your stuffed mushroom caps. Pour 2 T. melted butter into dish. Fill each cap with a heaping mound of the crabmeat mixture and place into the baking dish. Add the wine, top the filled caps with the remaining cheese and the panko crumbs.
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Step 4Bake at 400, loosely covered with foil, for 15 minutes. Remove foil and continue cooking until cheese has melted and topping is lightly browned, 10 to 15 minutes depending on the size mushroom you use.
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