Crab Stuffed Mushroom Caps

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Servings: 4 Prep: 15 min Cook: 15 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Oven Simple Added 5 months ago

Missing nutrition data for: Parchment Paper, Shallot, Lemon Zest, Extra Virgin Olive Oil, Mayonnaise

Ingredients

parchment paper ⚠

1 shallot ⚠

1 clove garlic

2 tablespoons fresh parsley

1 teaspoon lemon zest, preferably fresh ⚠

8 ounces cremini mushrooms

6 ounces crab meat

1 tablespoon extra virgin olive oil ⚠

⅛ teaspoon sea salt

3 tablespoons mayonnaise ⚠

Instructions

1. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper or a silicone liner.

2. Peel and mince shallot and garlic. Chop parsley. Zest lemon. Drain crab meat if using canned. Remove stems from mushrooms.

3. Using a paring knife or melon baller, carefully cut away the gills and scoop out some of the mushroom interior to make a deep well for the crab stuffing.

4. Arrange on prepared baking sheet. (Discard stems and gills or refrigerate and save for a different recipe.)

5. In a small skillet, heat olive oil over medium-high heat. Add shallot and cook until browned, about 3-4 minutes.

6. Add garlic and cook 1 more minute. Remove from heat and let cool.

7. In a small bowl, mix together crab meat, parsley, lemon zest, salt, mayonnaise, and sautéed shallots and garlic.

8. Spoon mixture into mushroom caps, to level with the top of the mushroom, or slightly rounded over the top.

9. Bake for 15 minutes, until mushrooms are cooked and stuffing is bubbling. Serve warm.