Crab Stuffed Mushrooms #SundaySupper

This week for Sunday Supper, we are taking some of our favorite recipes and making them miniature. For me portabella mushrooms and crab legs are some of my all-time favorites so I decided to combine the two. I added a little cream cheese, panko, herbs and Old Bay seasoning. As you know mushrooms have a lot of water in them so when they are cooked the water will seep out. I put a little drizzle of olive oil in the baking dish to start but let them cook until most of the liquid had baked away, then I knew they were done. These crab stuffed mushrooms are better served warmed. No need to worry about the temperature as they won’t last  long enough to get cold.

This week the host of the #SundaySupper Movement group is Christie Campbell of A Kitchen Hoors Adventures, thank you Christie! Today’s event is all about fancy appetizers.

yield: 3 to 4Author: cheriprint recipe

Crab Stuffed Mushrooms

INGREDIENTS:

• 12 small to medium creminis or white button mushrooms, caps and stems, divided
• 1 small shallot, minced
• 6 ounces crab meat
• ¼ cup whipped cream cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon green onions, chopped
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon Old Bay
• 1/4 cup Panko bread crumbs
• Salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350º
2. With a slightly damp paper towel wipe mushrooms cap and stem. Place mushroom caps onto a rimmed baking sheet. Take the mushroom stems and roughly chop, set aside.
3. In a medium sized skillet on medium heat; add 1 tablespoon of olive oil; then add mushroom stems and shallots. Sauté until tender about 5 to 8 minutes, stirring frequently. Remove from heat, let cool.
4. Combine crab meat, mushroom stem and onion mixture, cream cheese, parsley, green onion, cheese, old bay, panko and salt and black pepper in a medium bowl. Spoon into mushroom caps.
5. Drizzle with olive oil and bake for 15 to 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout. Serve warm.

Created using The Recipes Generator

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