- 8
Ingredients
- 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
Preparation
Step 1
Preheat oven to 375 degrees. Gently clean mushrooms by wiping them with damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps.
Finely chop mushroom stems and remaining 1/4 pound whole mushrooms.
In large skillet, melt 3 tablespoons butter over medium heat. Add chopped mushrooms and cook 4 to 5 minutes, or until tender.
Remove from heat and add 1/4 cup panko bread crumbs, shredded crab, onion powder, salt and pepper; mix well.
Using teaspoon, stuff mushroom caps with stuffing mixture. Place on ungreased rimmed baking sheet.
In 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.