Michelle's Stuffed Mushrooms
1 1/2 pound Bella mushrooms
2 tablespoons olive oil
3-4 tablespoons chives or onion, minced
12 ounces canned or frozen crabmeat or imitation crab, such as Dyna crab
2/3 cup breadcrumbs, finely shredded
2-3 tablespoons mayonnaise
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
-
Preheat oven to 400.
-
Remove mushroom stems and clean stems by running them under water and then drying. Wipe mushrooms caps clean with a damp towel.
-
Chop mushroom stems. Heat 1 tablespoon oil in a pan over medium heat. Add stems and chives or onions to pan and sauté.
-
Put sautéed stems and chives in a bowl and add crab, breadcrumbs, mayonnaise, salt and pepper. Gently fold ingredients together. Add more mayonnaise if ingredients do not stick together.
-
Place mushrooms on parchment lined pan. Place a teaspoon or so of mixture in each mushroom. Place in oven and bake for 25-30 minutes.
-
The stuffed mushrooms can be made ahead of time and refrigerated uncooked and then baked before serving. You may need to add 8-10 minutes to cooking time.
Expanding the Table
Make it Gluten Free
Use gluten free breadcrumbs, such as Nathan’s gluten free panko breadcrumbs
Allium Free is easy
Omit chives and substitute 3 tablespoons minced and sautéed fennel.
Kosher is a snap!
Use crab substitute, such as Dyna crab