Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

• 24 mushrooms cleaned
• 2 cups crab meat
• 2 tablespoons butter
• 6 green onions trimmed and finely chopped
• 3 cloves garlic peeled and minced
• 1 1/2 cups soft [gluten free] bread crumbs
• 3 ounces cream cheese softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 350°F.
2. Remove mushroom stems and scrape out the insides of the mushroom caps. Reserve both.
3. Place mushroom caps on parchment paper on a cookie sheet. Drizzle with olive oil and sprinkle them with salt. Bake at 350 for 20 minutes or until most of their liquid has been removed. Set aside.
4. Meanwhile, finely chop mushroom stems and add to the reserved mushroom cap insides.
5. In a small skillet over medium-low heat, melt butter and sauté green onion and garlic until onions are softened and garlic is fragrant, about 3 minutes. Add mushroom stems and cook for about 10 minutes or until most of the liquid is evaporated.
6. Stir in breadcrumbs, crab, and cream cheese. Season with salt and pepper. Stir until mixture starts to form a ball, about 3 minutes. If too dry, add a bit more butter; if too moist, add more breadcrumbs.
7. Spoon mixture into mushroom caps, place caps on a baking sheet with sides or in a shallow baking dish; bake 10 to 15 minutes or until mushrooms are hot and starting to soften.