RCI-VG.005.0203.001
Seafood-stuffed Italian Mushrooms
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 24 large
- 3 tablespoons
- ½ cup
- ¼ cup
- frozen crab legs8 ouncesthawed
- Italian-seasoned bread crumbs⅓ cup
- ¼ teaspoon
- ¼ teaspoon
- 1 unit
Method
1
Preheat oven to 400°F. Remove stems from mushrooms and gently scrape out the gills using a spoon, creating a shallow cavity for the filling.
2
Brush the mushroom caps on all sides with melted butter and arrange them gill-side up on a baking sheet.
3
Melt the ¼ cup butter in a large skillet over medium heat. Add minced onion and sauté until softened and fragrant, about 3-4 minutes.
4 minutes
4
Remove crab leg meat from shells and break into bite-sized pieces. Add the crab meat to the skillet with the onions and stir to combine.
5
Remove skillet from heat and stir in Italian-seasoned bread crumbs, cayenne pepper, salt, and grated Parmesan cheese until the mixture is evenly combined.
6
Spoon the seafood mixture generously into each mushroom cap, mounding slightly if needed.
7
Bake at 400°F for 20-25 minutes until the mushroom caps are tender and the filling is heated through and golden on top.
23 minutes
8
Remove from oven and let rest for 2-3 minutes before serving.