Crab-Stuffed Portobello Mushrooms

[Roxy15]

Crab-Stuffed Portobello Mushrooms:

 

Crab Filling:

 

1 lb. Crab Meat, Picked Over For Shells And Cartilage

1 Large Egg, Beaten

1/2 Cup Panko Bread Crumbs

1/4 Cup Mayonnaise

1/4 Cup Finely Chopped Scallions

1 Tsp. Worcestershire Sauce

1 Tsp. Old Bay Seasoning

1/4 Tsp. Salt

1/4 Tsp. Hot Red Pepper Sauce

6 Portobella Mushrooms-(About 3-1/2” In Diameter

6 T. Panko Bread Crumbs, For Topping

Olive Oil, For Drizzling

Chopped Fresh Parsley, For Serving

Lemon Wedges, For Serving

 

Position a rack in the top third of the oven and preheat oven to 400 degrees. Lightly oil a baking sheet.

 

To make the crab filling, mix together the Crab Meat, Egg, Panko Bread Crumbs, Mayonnaise, Scallions, Worcestershire Sauce, Old Bay Seasoning, Salt, and Hot Pepper Sauce until combined. Cover and refrigerate until ready to use, up to 2 hours.

 

Trim the mushroom stems flush with the caps; discard the stems, or save for another use. Rinse the mushrooms quickly under cold running water to remove any grit. Using the tip of a spoon, scrape out the dark gills from undersides of the caps. Fill each mushroom cap with the crab mixture, mounding the filling in the cap. Place the caps filling sides up, on the baking sheet. Sprinkle the filling in each cap with 1 T. of Panko Bread Crumbs and drizzle with Olive Oil.

 

Bake until the Panko Bread Crumbs are golden brown-20 to 25 minutes. Sprinkle with the parsley and serve hot, with the lemon wedges.

[bleedNUred]

Sounds amazing.