Shelly's Recipe

CRAB STUFFED MUSHROOMS VII

Category: Stuffed Mushrooms

16 oz canned crab claw meat, picked over for shells
1/2 cup minced sweet onion
2 tbsp minced fresh parsley
1 tsp garlic powder
1/2 tsp dry mustard powder and kosher salt
Freshly ground pepper to taste
Juice of 1 fresh lemon
1 tbsp Worcestershire sauce
1/2 cup mayonnaise
1/4 cup heavy cream
1 cup seasoned dry stuffing mix, blend into coarse crumbs
1 1/2 cups shredded Italian cheese of choice (or a blend of cheeses), divided use
1/2 cup fresh grated Parmesan cheese, divided use
8 portobello mushroom caps
Olive oil
Hungarian sweet paprika
1/4 cup white wine

In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese until well-combined. Cover and refrigerate 4 hours or overnight.

Preheat oven to 400. Select a shallow baking pan large enough to hold portobello and line it with nonstick foil. Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan. Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through. Serves 6