Please note: I never measure when I season-just a little here, a little there until it tastes the way I want it to.
You can use any kind of cheese you want. You can use more or less cheese if you want. You can use fat free cream cheese if you want. You can use seasoned bread crumbs if you want. You can use imitation crab meat if you want.
Be your own judge and be adventurous.
Preheat oven to 400 degrees
1- 16oz package of large mushrooms
3 Tablespoons butter
4 oz. cream cheese (1/2 a block)
2-6oz. cans of crab meat-drained
2-green onions (scallions)
Shredded Gruyère cheese (you can use Swiss cheese)
Lemon juice
3/4 cup bread crumbs (I use Panko plain)
1/4 cup white wine
Wash and remove the stems from the mushrooms.
Finely chop about 1/2 the stems and 2 green onions.
Saute in the 3 tablespoons of melted butter until tender-about 3 minutes
Remove from heat and add the crab meat, cream cheese, bread crumbs, a couple of squirts of lemon juice.
Mix well.
This is where I season with salt, pepper, a little garlic powder, onion powder and Old Bay seasoning.
I use a small disposable plastic spoon to put the mixture into the hollowed out mushrooms.
Place in a baking dish-lightly sprinkle some bread crumbs over the top. Use your fingers to do this-don't shake from the can. You just want a little. Lightly spray the tops of the mushrooms with canola oil spray to help the bread crumbs brown.
Top with a little more of the Gruyère cheese.
If you didn't drink the wine, pour it in the bottom of the baking dish.
Get a basting brush and dip into the pan and drizzle it over the tops of the mushrooms.
Bake at 400 degrees for 20-22 minutes.
Let them sit for a few minutes before serving
And the really good thing is-should there be any leftovers...they reheat very well!
ENJOY!!!
