Adapted from a recipe found on 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 plain breadcrumbs
- 2 tsp parsley, chopped
- 1/4 tsp crushed Aleppo pepper
- 1/8 tsp black pepper
- 1/8 tsp garlic
- 1/8 tsp salt
- 1 egg, beaten
- 3 tbsp mayonnaise
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.
Clean mushrooms using your preferred method. For me that’s
washing under cold running water.
Remove stems, set aside caps and chop stems to add to filling.
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, mustard, 1 cup parmesan cheese, bread crumbs, parsley, Aleppo and black pepper, garlic and salt. Mix well and then stir in egg and mayonnaise.
Use a teaspoon to mound filling onto each mushroom cap. 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. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Blessed be… and happy cooking!