Mushroom caps stuffed with crab, cream cheese, spices and breadcrumbs, baked until warm and oozing with goodness. Because this is a leftovers recipe, it only yields 2 servings. Double or even triple the ingredients to make this appetizer for a crowd.
2Tablespoonspanko bread crumbstraditional or gluten free breadcrumbs work too
2ouncescream cheesesoftened
3ouncesfresh or canned crab meatdrained and finely chopped
⅛tspblack pepper
⅛tspgarlic salt
⅛tsponion powder
Instructions
Heat oven to 350 degrees F. (325 convection oven)
Spray small casserole dish or sheet pan lightly with cooking spray; set aside.
Wipe mushrooms clean with damp paper toweling. Cut off stems, chop finely and set aside.
Use your fingers to remove center from mushrooms to make room for stuffing. Place mushrooms caps cut side up in prepared dish; set aside.
In small bowl, add cream cheese, crab meat, pepper, garlic salt and onion powder. Stir to combine.
Melt 1 Tablespoon butter in small saute pan over medium heat. Add chopped mushroom stems and scallion; saute until softened, 2-3 minutes. Remove pan from heat and stir in bread crumbs. Add mushroom mixture to bowl with cream cheese mixture and stir to combine.
Use a small spoon to evenly distribute filling into each mushroom cap.
Bake at 350 F. for 18-20 minutes, or until tops are lightly browned and cream cheese has melted.