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Ingredients
- Baby portobello mushroom caps
- 1 can of crabmeat (well-drained)
- 1 block of cream cheese (softened)
- sea salt
- fresh ground pepper
- garlic salt
- paprika
- 1/2 c chopped pecans
- panko bread crumbs
- olive oil
- shredded cheese (flavor/type your choice)
Details
Preparation
Step 1
1. Remove stems from mushrooms–gently wash caps and pat dry. Set aside.
2. Combine cream cheese & crabmeat till smooth. (To soften cream cheese, microwave in a glass bowl in 20 second intervals until center off block begins to cave in.) Add a dash of garlic salt and stir. Add sea salt and fresh pepper to taste. Add enough paprika to turn mixture a light peach color. Stir in chopped pecans.
3. Generously spoon crab mixture into mushroom caps.
4. Brush or rub olive oil onto mushrooms
5. Coat mushrooms with panko crumbs; top with shredded cheese
6. Spray a 9X9 pan (or whatever size to accommodate the ‘shrooms) with non-stick spray. Stand coated mushrooms upright in the pan.
7. Bake at 350 for 30-40 minutes (monitor by color of panko crumbs–they should turn a rich brown color). Then, top brown under broiler for another 5-8 minutes.
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