Crab Stuffed Mushrooms

Instructions

1. Step 1

   Heat the oven to 190°C. Separate the mushroom caps from the stems and finely chop the stems.

   Ingredients used: 18.0 piece Mushroom

   Cookware: Chef Knife, cutting board

2. Step 2

   Coat the baking sheet and mushroom caps with the olive oil. Arrange the caps cavity-side up.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet

3. Step 3

   Melt the butter in the skillet over medium heat. Add the chopped mushroom stems, garlic, and green onion; cook until softened and excess moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 gr Butter, 8.0 gr Garlic, 2.0 piece Scallion

   Cookware: mixing spoon, skillet

4. Step 4

   Transfer the cooked mushroom mixture to the mixing bowl. Fold in the crab meat, cream cheese, 4 ½ tbsp (30 gr) breadcrumbs, 25 gr Parmesan, 2 ¾ tbsp (10 gr) parsley, lemon juice, Worcestershire sauce, seafood seasoning, salt, and black pepper.

   Ingredients used: 30.0 gr Breadcrumb, 225.0 gr Crab Meat, 115.0 gr Cream Cheese, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 25.0 gr Parmesan Cheese, 10.0 gr Parsley, 1.5 gr Salt, 3.0 gr Seafood Seasoning, 5.0 ml Worcestershire Sauce

   Cookware: mixing bowl, mixing spoon

5. Step 5

   Divide the crab filling among the mushroom caps, pressing it gently into each cavity and mounding it on top.

   Cookware: baking sheet, mixing spoon

6. Step 6

   Combine the remaining 2 ¼ tbsp (15 gr) breadcrumbs, 15 gr Parmesan, and 1 ¼ tbsp (5 gr) parsley. Sprinkle the mixture evenly over the stuffed mushrooms.

   Ingredients used: 15.0 gr Breadcrumb, 15.0 gr Parmesan Cheese, 5.0 gr Parsley

   Cookware: baking sheet, mixing bowl, mixing spoon

7. Step 7

   Bake at 190°C until the mushrooms are tender, the topping is golden, and the centers reach 74°C. Rest briefly before serving.

   Timer: 20 min (fixed)

   Cookware: baking sheet