Ingredients:
- 6 Large Baby Portabella Mushrooms
- 4 oz Lump Crab Meat
- 1/8 C Mayo
- 1/8 C, plus 1 T Panko Bread Crumbs, divided
- 2 tsp Old Bay
- 3 T Butter, divided
- 1 T Finely Chopped Sweet Red Pepper
- 1 T Chopped Celery
- 1 T Chopped Sweet Onion
- 2 Cloves Chopped Garlic
- Olive oil
- 1 T Grated Parmesan Cheese
- Smoked paprika
- Fresh Parsley
- Fresh lemon
Cooking Instructions:
- Preheat oven to 350 degrees.
- Clean any dirt from mushrooms by wiping with a paper towel. Remove stems and scrape out the gills (a baby spoon works great), so that you’re left with the hollow caps.
- In a bowl, combine crab meat, mayo, 1/8 C Panko bread crumbs, and Old Bay seasoning.
- Heat 2 T butter in a small pan, and saute red pepper, celery, and onions for about 3 minutes until softened. Add chopped garlic, and heat for 30 seconds just until fragrant. Immediately remove from heat. Combine with the ingredients in the bowl, using a spatula to scrape out all the melted butter also. Mix well.
- Rub outside of each mushroom with olive oil, and then fill each with a generous portion of the crab mixture. Place in a small baking dish.
- In a small bowl, combine 1 T melted butter, 1 T Panko bread crumbs, and 1 T Parmasen cheese. Sprinkle on top of each mushroom. Sprinkle the tops with smoked paprika.
- Bake for 20-25 minutes until golden brown.
- Remove from oven. Sprinkle lightly with fresh lemon juice and garnish with chopped parsley. Serve warm.