January 12, 2021
Dungeness Crab Stuffed Mushrooms
Crab is back at Oliver’s for a limited time only, so get in while the gettin’s good. Crab stuffed mushrooms are a hors d’oeuvre classic, but made with local Dungeness crab and succulent portobellos, they’ll become your new dinner favorite!
- Serves: 4 Mushrooms
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Ingredients
- 1 lb. Fresh Dungeness Crab Meat, cartilage discarded
- 4 large Portobello Mushrooms, cleaned & stems discarded
- 1/4 c. Unsalted Butter, melted & cooled
- 1/4 c. Mayonnaise
- 1/2 c. Panko Bread Crumbs
- 2 tbsp. Fresh Parsley, chopped
- 2 tbsp. Grated Parmesan
- 1 Red Bell Pepper, finely minced
- 1 Shallot, finely minced
- 2 Garlic Cloves, finely minced
- 1 tsp. Old Bay Seasoning
- Salt & Black Pepper, to taste
Instructions
Preheat the oven to 350 degrees, and line a large baking tray with parchment. Scoop out the gills and the base of the mushroom stem, then set aside until needed.
Break up crab meat into lumps in a large , non-metal mixing bowl. When meat is broken down, add remaining ingredients and mix thoroughly; season to taste with salt and black pepper. Fill mushrooms with about 1/4 cup filling each, mounding it as much as possible. Bake for 15 to 20 minutes or until filling is hot and mushrooms are tender.
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