Ingredients
- ounce swhole baby bella mushroomslook for ones on the large r side, which are easier to stuff
- tablespoon splain Greek yogurtsour cream, or mayo
- large egg yolk
- clove sgarlicminced
- 1/2 teaspoon OLD BAY
- 1/4 teaspoon kosher saltplus additional to taste
- tablespoon sItalian seasoned breadcrumbs
- green onionsfinely chopped
- 1/3 cup shredded cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- ounce sjumbo lump crab meatI purchase this prepacked from the seafood department; you can also swap can ned
- Freshly ground black pepper
- Chopped fresh parsley
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350°F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
- In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY and salt.
- Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
- Add the crab meat.
- With a fork or spatula, stir gently to incorporate it evenly.
- With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
- Bake the crab stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
- Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
