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This stuffing is also very good for “stuffing” shrimp scampi or orange roughy, which is what is done at the restaurant that inspired me to try to duplicate this recipe. I also make them much lower in fat by using butter-flavored oil spray in place of all the oil. You can use the reserved crab liquid to moisten the stuffing instead of using butter. Excellent in either version!
Difficulty: Easy
Servings: 8
Cook Time: 20 minutes+Ingredients
24 large mushrooms
salad oil
4 Tbsp. butter, divided
6-8 oz. canned crab meat, drained
2 Tbsp. minced onion
1/4 cup minced sweet red bell pepper
1/2-3/4 cup fresh fine bread crumbs
salt & pepper to taste
1/8 tsp. or more curry powder
Parmesan cheese
Directions
Clean mushrooms. Remove stems, chop stems finely. Sauté minced mushroom stems, onion and bell pepper in 2 Tbsp. butter for 5 minutes (do not brown). Add crab meat. Remove from heat. Stir in seasonings and bread crumbs – taste and adjust seasonings. Oil baking sheet.
Toss mushroom caps with a generous drizzle of oil.
Fill caps with stuffing.
Drizzle stuffed mushrooms with 2 Tbsp. melted butter, sprinkle generously with Parmesan cheese. Bake at 350 degrees for 15 to 20 minutes. Raise oven to 550 degrees briefly to brown lightly. Remove from oven and serve immediately.
Categories: Appetizers & Snacks
Submitted by: wvhomecanner on April 25, 2010
Dede ~ wvhomecanner says:
Nancy, this ended up in the stuffed shrooms recipe somehow LOL but I believe that you could use Splenda with no problem. Not sure about Equal – I haven’t used it in bulk to replace sugar.
On April 28, 2010 at 6:18 pm
Melinda says:
Dede, do you think these could be made up to the point of cooking and flash frozen for use a later date? Or perhaps precook them a little bit and flash freeze?
On April 3, 2011 at 1:07 pm
Dede ~ wvhomecanner says:
oops! Melinda, I was w/out a home computer several weeks and still catching up. I’ve never frozen these and my experiences w/freezing mushrooms has been a watery one. I think you’d have to cook first, drain well, then flash freeze. Then pop in a hot oven from frozen. Let me know if you try it!
On April 11, 2011 at 8:09 am