Savory Crab Stuffed Mushrooms

Ingredients

¼ minced red bell pepper

10 ounces medium portobello mushrooms, cleaned and stemmed. Dice the stems

4 tablespoons butter

2 cloves garlic, crushed

4 ounces drained crab meat

½ cup panko breadcrumbs

⅛ teaspoon Bell’s seasoning

3 tablespoons Parmesan cheese

2 teaspoons dried parsley

1 tablespoon olive oil, I drip it on.

 

Instructions

Heat a saute pan over medium heat.

Add the butter and melt it.

Add the sliced mushroom stems, bell bell pepper and garlic and sauté for 8 minutes or until cooked.

Preheat oven to 375°F.

Remove from heat and add crabmeat, breadcrumbs, Bell’s seasoning, Parmesan cheese and parsley. Stir until combined.

Line a cake pan with aluminum foil.

Using a teaspoon, drop the filling into each mushroom cap and line them up on the pan.

If you have any crab mixture left over, put it in a ramken and place it on the pan with the mushrooms.

Drizzle the mushrooms generously with olive oil.

Bake for 25 minutes or until done.

Place the stuffed mushrooms on a serving plate.

Place a few on a plate.

Eat a few

Smile

Enjoy

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