Credit for these delicious treats goes to Food.com.
Let's say you're invited to a pot luck dinner party, you're asked to bring an appetizer, and you're just not in the mood to make my Cannellini Dip again... Well, rest assured these tasty morsels will be the hit of the party.
For us this year these beauties made the line-up for Christmas eve's Seven Fishes Feast... Enjoy!
Ingredients:
- 1/4 cup olive oil or 1/4 cup melted butter
- 24 lge white mushrooms
- 12 oz flaked crabmeat
- 4 tbsp finely chopped onions
- 1 tbsp Dijon mustard
- 1 cup shredded parmesan cheese
- 1/2 cup dry breadcrumbs
- 2 tsp parsley - chopped
- 1/4 tsp crushed Aleppo pepper
- 1/8 tsp black pepper
- 1/8 tsp garlic salt
- 1 egg - beaten
- 3 tbsp mayonnaise
- 1⁄2 cup melted butter
- 1⁄4 tsp garlic salt
- 2 cups shredded parmesan cheese
Preparation:
Spray a 9x12-inch glass baking dish with cooking spray.
Use an additional baking dish if needed.
Drizzle olive oil or butter in the bottom of the baking dish.
Wipe mushrooms with a damp paper towel to clean.
Remove stems, set aside caps and chop stems to add to filling.
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt. Mix well and then stir in egg and mayonnaise.
Use a small cookie scoop to mound filling onto each mushroom
cap.
Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
Mound a generous portion of the shredded parmesan cheese on
top of each filled mushroom.
Bake for 20 to 25 minutes at 425°F and serve hot.
Blessed be… and happy cooking!