Recipe: Crab Stuffed Mushrooms

[ 0 ] January 20, 2010 |

Crab Stuffed Mushrooms

5 large portabello mushrooms
8 oz. fresh crab meat
6-8 green onions (chopped)
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1/3 cup Mayonnaise
1/4 tsp. paprika
1 tsp. mustard
1 egg
4 tbsp. grated Parmesan cheese (*save for end)

Preheat oven to 350 degrees. In a bowl, combine the crab meat, green onions, thyme, oregano, pepper and mustard. Add in the 1/4 cup Parmesan cheese, mayo, bread crumbs and egg; fold in to combine all ingredients. Wipe off the mushrooms with a damp towel and spoon out the gills and the base of the mushroom; discard the gills and stems. Spoon the mixture into the mushroom caps and place in a baking dish. Sprinkle on the remaining Parmesan cheese and paprika. Bake for 20-25 minutes or until tops are golden brown. Remove and serve immediately.

*Johnna’s tip: Pure experiment…that turned out good. Cravings always make us throw a few things together and see what comes out, which is what happened here. We had a craving for mushrooms that were stuffed with something. Crab meat and mushrooms are the best couple and make a family when paired with Parmesan cheese and green onions. We used ingredients from a few recipes we liked for crab stuffed mushrooms and twisted our own taste buds in the final recipe. Adjust measurements as you see fit, remember we did this recipe without much help from measurements and are only guesstimating (*Translation: Estimate; guess) what you should include to get the same tasty bite. Serve as an appetizer and Enjoy!

Category: appetizers, baked, finger-foods, main dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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