Preparation10 minsCook Time25 minsTotal Time 35 mins
15-20 stuffing or baby portobello mushrooms
3 Tablespoons melted butter, divided
1 clove garlic, minced
8 ounces lump crabmeat
2 celery ribs, diced
1 scallion, diced
3 Tablespoons breadcrumbs
1 teaspoon dijon mustard
1 Tablespoon mayonnaise
Pinch crushed red pepper
Salt & pepper to taste
Parmesan cheese, shaved or grated (optional)
Preheat oven to 350 degrees F. Clean mushrooms and remove stems, reserving them. Set mushrooms cap side down on a foil-lined baking sheet and brush with 2 Tablespoons melted butter. Bake for 10 minutes. When done, drain the excess moisture from the mushrooms through a colander. Reset the caps on the baking sheet and set aside.
While mushroom caps are baking, in a small pan, melt remaining butter, and saute garlic and mushroom stems together until tender, 3-4 minutes.
Remove stems from heat and cool slightly before adding them to a bowl with the remaining ingredients. Mix together until evenly distributed.
Form ½ Tablespoon to Tablespoon-sized balls of crabcake mixture, and set on top of upside down mushroom caps. Sprinkle with shaved or grated Parmesan cheese if you'd like, then bake another 10 minutes.
Serve with a lovely glass of Caposaldo Pinot Grigio, and enjoy!
Amount Per Serving
Calories174kcalCalories from fat 99
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: