Succulent crab stuffed mushrooms
Serves 8-12
1/2 cup unsalted butter, melted, divided
24 mushroom caps, roughly the same size (crimini or white button)
3/4 cup cooked crab meat, chopped if using lump meat
2 green onions, finely chopped
1/2 cup shredded Parmesan cheese, NOT grated
1/2 cup shredded Monterey Jack cheese, divided
1/4 cup (2 ounces) cream cheese, softened
1 Tablespoon chopped fresh flat leaf parsley
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder, divided
1/2 teaspoon salt
1/2 cup SOFT gluten free bread crumbs
1 egg, lightly beaten
1/4 cup Dry Vermouth or dry white wine, such as Sauvignon Blanc
1. Preheat Oven: Preheat oven to 400 degrees.
2. Prep Pan: Drizzle the bottom of a 9 x 13 inch glass baking dish with 1/4 cup of the melted butter. (If you need an additional pan to hold all of the mushrooms, use two and make more melted butter and garlic at the end with a splash more wine.)
3. Prep Mushrooms: Wipe mushrooms clean with a damp paper towel. Remove stems from caps. Finely chop the stems and set aside. Toss mushroom caps in melted butter to coat, then arrange mushroom caps cup side up in the dish.
4. Make Stuffing: In a medium bowl, add the chopped mushroom stems, crabmeat, green onion, Parmesan cheese, 1/4 cup Monterey Jack cheese, cream cheese, parsley, pepper, 1/4 teaspoon garlic powder and salt, and toss gently to combine. Add the beaten egg and toss to coat mixture with the egg.
5. Stuff Mushrooms: Mound mixture into caps, dividing equally. In a small bowl, stir remaining melted butter and remaining garlic powder together and drizzle over mushroom caps. Top each cap with the remaining Monterey Jack cheese.
6. Finish & Bake: Pour the wine around the caps and cook for 20 to 25 minutes, until cheese is melted and mushrooms are beginning to soften.
7. Serve & Enjoy: Let mushrooms cool slightly before serving. Serve hot or warm. Enjoy!
