Ingredients:For Stuffing
- 450 gm Crab Claw Meat (canned pasteurized, picked over for shells)
- 1 cup Seasoned Dry Stuffing Mix ( pounded into coarse crumbs)
- 1/2 cup Sweet Onion (minced)
- 2 tbsp Fresh Parsley (minced)
- 1 tsp Garlic Powder
- 1/2 tsp Dry Mustard Powder
- 1/2 tsp Kosher Salt
- Ground Pepper (according to taste)
- Juice of 1 fresh lemon
- 1 tbsp Worcestershire Sauce
- 1/2 cup Mayonnaise
- 1/4 cup Heavy Cream
- 1 cup Italian Cheese (shredded)
- 1/4 cup Parmesan Cheese (grated)
Other Ingredients
- 1/2 cup Italian Cheese (shredded)
- 1/4 cup Parmesan Cheese (grated)
- 8 Mushroom Caps (cleaned and stems removed)
- Olive oil
- Sweet Paprika
- 1/4 cup White Wine
Method:For more recipes visitPriya Rao's Recipes
- Combine all the ingredients of the stuffing in a large bowl. Stir the ingredients, until they are combined well.
- Cover the mixture and refrigerate for 4 hours. You can also leave it in the fridge overnight.
- Rub some olive oil on the top of the mushroom caps.
- Arrange the mushroom in a shallow pan, bottom-side up.
- Fill the crab mixture in the mushroom caps.
- Use the ½ cup shredded cheese and ¼ cup parmesan cheese to top the stuffing. Sprinkle white paprika over it.
- Pour white wine on the side of the baking pan.
- Bake the stuffed mushrooms in the oven, pre-heated at a temperature of 400 degree C. Bake for 20-25 minutes, until the top begins to display a golden color.
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