Crab Stuffed Mushrooms

By KitchenGnome

Ingredients

• 16-24 whole Large Button Or Crimini Mushrooms Wiped Clean and Stems Removed
• 2 teaspoons Olive Oil
• 2 tablespoons Shallots, Minced
• 1/3 cup Mushroom Stems, Finely Chopped
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoon Lemon Juice, Fresh Squeezed
• 2 tablespoons Fresh Chives, Minced
• 1 tablespoon Fresh Dill, Minced
• 1/2 teaspoon Hot Sauce Or To Taste (Optional)
• 1/4 teaspoon Salt
• 1/2- 3/4 pound Shelled Lump Crab Meat
• 3 tablespoons Panko Bread Crumbs
• 1 tablespoon Parmesan Cheese, Freshly Grated
• 1 tablespoon Melted Butter Plus More For Greasing Pan
• For Serving: Additional Chopped Chives, Chopped Dill, and Lemon Wedges

Details

Servings 16
Preparation time 20mins
Cooking time 40mins
Adapted from serenabakessimplyfromscratch.com

Preparation

Step 1

Preheat oven to 400 degrees.

Butter a large baking dish, add cleaned mushroom caps, and set aside.

In a medium skillet heat olive until hot over medium-high heat. Add shallot, and cook until caramelized. Add mushroom stems, and cook until softened. Allow to cool until warm.

Cream together sautéed shallot mixture, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, lemon juice, chives, dill, hot sauce, and salt until well combined. Fold in crab meat.

In a small bowl stir together panko bread crumbs, parmesan cheese, and butter until well combined.

Evenly sprinkle panko bread crumbs over the top of mushrooms.
Bake for 16-20 minutes, until golden brown.

Sprinkle with additional chives, and dill, if desired. Serve with lemon wedges.