Packed with crab meat and drizzled with garlic butter sauce, these crab stuffed mushrooms are so easy to prepare, and they make for the perfect appetizer or side dish.
25baby bella mushrooms,stems removed and inner gills cleaned out
8ouncesimitation crabmeat,chopped
3green onions,white and green parts, diced
1cuppanko bread crumbs
½cupfancy shredded parmesan cheese
¼cupfinely chopped fresh parsley
salt and fresh ground black pepper,to taste
¼cupmilk
For The Garlic Butter Sauce
4tablespoonsbutter
1teaspoongarlic powder
¼teaspoonsalt
Instructions
Preheat oven to 375˚F. Lightly grease a large baking dish with cooking spray; transfer the mushroom caps to the baking dish, and set aside.
In a large bowl, combine the crabmeat, green onions, panko crumbs, parmesan cheese, parsley, salt, and pepper; mix to combine. Add milk and continue to stir until the mixture is just moistened. If it's too dry, add a tablespoon of milk.
Spoon the filling into the prepared mushrooms and bake for 15 minutes.
In the meantime, prepare the Garlic Butter Sauce:
Melt the butter in a saucepan.
When completely melted, remove from heat and, using a spoon, remove the foamy layer on top; discard foam.
Whisk in the garlic powder and salt.
Remove the mushrooms from the oven and let them rest for 1 minute.
Drizzle the mushrooms with the garlic butter sauce and serve.
Notes
Quality Matters: Select fresh, firm mushrooms with a deep, earthy aroma for the best results.
Size Counts: Opt for medium-sized mushrooms to ensure a good stuffing-to-mushroom ratio.
Patience with Preparation: Take time to clean and prepare the mushrooms, and gently remove the stems to keep the caps intact.
Space Out: Don't overcrowd the baking tray; give the mushrooms space to cook evenly.
Moisture Balance: Ensure the stuffing isn’t too wet or dry for the best texture and taste.