Crab Stuffed Mushrooms

16 standard portions

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Ingredients

• 16-20 white button or cremini mushrooms
• 3 tablespoons butter (divided (salted or unsalted))
• 1 small yellow onion (finely diced)
• 2 small cloves garlic (minced)
• 4 ounces cream cheese (softened)
• 8 ounces lump crab meat (fresh, canned or frozen and thawed)
• ¼ cup grated Parmesan cheese
• ½ cup shredded cheese (cheddar, Monterey Jack, or similar)
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 tablespoons chopped chives (plus more for garnish)
• 1 tablespoon chopped fresh parsley
• ⅓ cup panko breadcrumbs

Method

1. Preheat the oven to 375°F (190°C), and line a baking sheet with parchment paper.
2. Prepare the Mushrooms: Clean the mushrooms under running water with your hands (do not soak in water), then pat them dry with paper towels. Remove the stems with a paring knife or by twisting with your fingers and place the caps on a parchment-lined baking sheet, stem side up.
3. Melt 1 tablespoon of butter in a pan over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent. Then, remove from heat and let it cool slightly.
4. In a bowl, combine the softened cream cheese, cooked onion and garlic, lump crab meat, grated Parmesan, shredded cheese, dried oregano, black pepper, and chopped chives. Stir until everything is well mixed.
5. In a separate small bowl, combine panko breadcrumbs with the remaining melted butter, mix to moisten the breadcrumbs.
6. Spoon the crab mixture into each mushroom cap, filling them generously. And sprinkle each mushroom with breadcrumbs.
7. Bake the stuffed mushrooms in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are tender.
8. Sprinkle additional chopped chives over the baked mushrooms for garnish. Serve warm.