Ingredients:
- 12 medium-large whole white button mushrooms, stems separated
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup (heaping) jumbo lump crab
- 1/4 cup panko bread crumbs
- 1/4 cup grated parmesan cheese, plus extra to garnish
- 1 tablespoon fresh parsley, minced
- 1 tablespoon chives, minced
- 1 egg, lightly beaten
- Salt + pepper
Directions:
Preheat oven to 375 degrees. Lightly grease a baking dish and add mushroom caps.
Dice mushroom stems. Heat olive oil in a medium saucepan over medium heat. Add diced mushroom stems and onion to the pan, stirring to cook. Add garlic after five minutes, continuing to cook down the mushroom-onion mixture.
Once caramelized, transfer the mixture to a mixing bowl.
Mix in crab, panko, parmesan, herbs, egg, and salt and pepper until well combined. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a bit more! Sprinkle additional grated parmesan over the top.
Bake for 20-25 minutes until golden brown.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.
