Crab Stuffed Mushrooms Made Easy

My parents loved going to eat in New Orleans so much, going there became their favorite vacation for many years. On one of their trips to New Orleans my mother brought back more than her usual souvenirs. This crab stuffed mushroom recipe was one of many that she brought back home. Funny enough, the original recipe was created by a lady named Marjie Lambert who lives in the same state as my parents.
I've been enjoying making this recipe for many years. I did change a few, little things from the original recipe but I really like the base flavors and ease of the recpie she created.
INGREDIENTS
24 Large or 32 Medium button mushrooms
2 Tablespoons butter
4 green onions, chopped small
½ teaspoon minced garlic (1 clove minced)
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ cup dry breadcrumbs
¼ cup half and half, heavy cream or whipping cream
¾ pound real crab meat, I use claw meat
(check for any shells. If using canned crab meat, rinse in mesh strainer and squeeze the liquid out)
¼ cup grated Parmesan cheese
2 Tablespoons of oil (extra virgin, olive oil, canola oil or any light flavored oil)
Pot to steam mushrooms
Steaming basket
Large skillet
Baking pan
DIRECTIONS
-Preheat the oven to 350
-Place the pot of water onto the stove and turn to high.
-Rinse the mushrooms.
-Remove the stems from the mushroom caps and save the stems.
-Place the caps in the steaming basket.
-Once the water has come to a boil, carefully place the steaming basket with mushroom tops in the pot.
-Place a lid on the pot and steam the mushroom tops for 5 minutes.
-While the mushroom tops are steaming, chop the stems up into small pieces and set aside.
-Let the mushrooms drain and cool while making the filling.
-Heat the skillet over medium heat, then melt the butter.
-Once the butter is melted and the chopped mushroom stems, chopped green onions and the garlic.
-Stir and cook the mixture until most of the liquid has evaporated (It should take about 6 to 8 minutes).
-Next sprinkle the salt, cayenne pepper and breadcrumbs over the mixture and mix.
-Pour the half and half over the mixture and mix well.
-Empty the crab meat on top of the mixture and gently stir it in (make sure to thoroughly mix everything together).
-Continue to stir just until mixture is heated though.
-Lightly oil the baking tray
-Place the mushroom caps on the baking tray.
-Stuff the inside of each mushroom, leaving a little mound on top.
-Sprinkle a pinch of Parmesan cheese on the top of the filling.
-Bake the stuffed mushrooms for 10 minutes.
-If you want to toast the cheese a little, broil the mushrooms for 2 to 3 minutes longer.
-Let the mushrooms cool 3 to 4 minutes.
Serve and enjoy
*To make your own breadcrumbs, lightly toast 2 pieces of white bread on both sides. Try and make sure the slices are dried out. Place the toast in a food processor or blender and process until the toast becomes crumbs.
**The filling can be used inside portobello mushrooms for a main dish.

[@vee1432]

Another great recipe! Yummy!

[@MissLornas]

Thanks 😊