Shelly's Recipe

CRAB STUFFED MUSHROOMS 2

Category: Stuffed Mushrooms

12 lg. baby Portobello mushrooms
2 T. olive oil
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
6 oz lump crabmeat (canned or fresh picked, not imitation)
2 finely chopped green onions
2 cloves garlic, minced
1 egg, lightly beaten
2 T. mayonnaise
1 tsp lemon juice
1/2 tsp salt
1/4 tsp coarsely ground black pepper

Wipe clean mushrooms with paper towels. Spoon out the gills and the base of the stems, making deep cups. Reserve stems, discard gills and set caps aside.

Finely chop stems and combine with bread crumbs, Parmesan cheese, crabmeat, green onions, minced garlic, egg, mayonnaise, lemon juice, salt and pepper. Mix until ingredients are well distributed and moistened. Lightly brush mushroom caps with olive oil, and place cuT-side-up in a buttered baking dish. Spoon equal amounts of crab mixture into mushroom caps. Bake at 350 for 25 minutes. Serve warm. Yields 4 to 6 servings as an appetizer.