Ingredients
Scale
- 24 baby portabella mushrooms
- 12 ounces lump crabmeat
- 1⁄4 cup olive oil or 1⁄4 cup melted butter
- 1/2 an onion – finely chopped
- 1 or 2 garlic cloves – finely chopped
- 1 teaspoon dry mustard
- pinch of dried oregano
- a few dashes of hot sauce – optional (i.e. Texas Pete or your favorite)
- 1 cup shredded parmesan cheese
- 1 cup breadcrumbs – homemade or store-bought
- small bunch of parsley, chopped
- large pinch black pepper
- large pinch salt
- 1 egg, beaten
- 1/3 cup mayonnaise or substitute with soften cream cheese or sour cream
- 1 cup shredded Parmesan cheese
Topping:
- 1⁄2 cup melted butter
- 1⁄4 teaspoon garlic salt
- 1 cup shredded Parmesan cheese
Instructions
Preheat Oven to 350°F
- Clean up the mushrooms. Remove stems, discard or set aside to use another time.
Wipe mushroom caps with a damp cloth or paper towel to clean. Do not run underwater. Mushrooms are like a sponge and will get soggy. - Drizzle olive oil or butter in the bottom of the baking dishes. I’ve used a cast-iron skillet and a glass dish, both work well.
- In a medium bowl, mix crab meat, onion, dry mustard, dried oregano, 1 cup Parmesan cheese, bread crumbs, parsley, hot sauce, black pepper, and salt.
- Mix well, then stir in egg and mayonnaise/cream cheese. Use a small spoon to mound filling onto each mushroom cap.
- Make the topping. Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded Parmesan cheese on top of each filled mushroom.
- Place in a preheated oven, loosely covered with a foil tent. After 25 minutes remove foil and bake until cheese is melted. (if using Parmesan cheese it won’t get gooey melted).
- Best served immediately when hot.
Notes
The filling can be prepared ahead, stored in an airtight container and refrigerated. Then simply fill the caps and bake just before serving.
Keywords: Crab, mushrooms, appetizer