Tuesday, September 25, 2012

Crab Stuffed Mushrooms

Serves: 8 • 1 pound large fresh mushrooms • 4 tablespoons butter, divided • 1/4 cup plus 2 tablespoons panko bread crumbs • 1/2 cup shredded fresh, canned or imitation crabmeat • 1/4 teaspoon onion powder • 1/8 teaspoon salt • 1/8 teaspoon black pepper
Instructions 1. Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with a damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps. 2. Finely chop mushroom stems and remaining 1/4 pound whole mushrooms. 3. In a large skillet, melt 3 tablespoons butter over medium heat. Add chopped mushrooms and cook 4 to 5 minutes, or until tender. 4. Remove from heat and add 1/4 cup panko bread crumbs, the shredded crab, onion powder, salt and pepper; mix well. 5. Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on an ungreased rimmed baking sheet. 6. In a small bowl, combine remaining 2 tablespoons panko bread crumbs and 1 tablespoon melted butter; sprinkle evenly over tops of mushroom caps and bake 15 to 18 minutes, or until heated through.

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