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Hot appetizers

Crab-Stuffed Mushroom Caps
1 Tbsp. extra-virgin olive oil
2 shallots, minced
2 leeks, whites sliced thin, greens discarded
2 ( 6 oz.) containers Maine crabmeat, roughly chopped
1 cup fontina cheese, shredded
1/3 cup panko bread crumbs, found on the International aisle
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. hot sauce such as Tabasco
2 (10 oz.) pkg. baby bella mushrooms (about 20), stems removed
paprika for dusting
Parsley leaves, for garnish (optional)
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Crab-Stuffed Mushroom Caps

Crab-Stuffed Mushroom Caps

Crab-Stuffed Mushroom Caps
  • Servings:Serves 10
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Preheat oven to 350 degrees F. Heat olive oil in a large nonstick skillet over medium-high heat. Add shallots and leeks and saute until softened, about 5 minutes. Set aside.
2. In a medium bowl, combine crabmeat, cheese, bread crumbs, salt, pepper, and hot sauce. Stir in shallot mixture and mix well.
3. Place mushroom caps on a baking sheet lined with foil. Stuff caps with approximately 1 tablespoon crab mixture (caps will be piled high). Sprinkle each cap with paprika. May be prepared to this point a few hours in advance, refrigerated, and then baked just before serving.
4. Bake mushroom caps for 10 minutes until just brown on top and cheese is melted. If desired, garnish each mushroom with a parsley leaf. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November- December 2009