Kitchen Confidence: Crab-Stuffed Mushrooms

The Morning Show

Cooking coach Adam Wisnewski was helping us gain some confidence in the kitchen this morning. Find out how to make crab-stuffed vegetables in today’s segment.

Crab Stuffed Mushrooms

These little beauties are always a hit for appetizers or for a meal. If someone tells you they don’t like mushrooms, then they haven’t tried this recipe!

* 12-15 large white mushrooms

* 4 TBS butter, divided (1/2 stick)

* 1 TBS olive oil

* 1/4 C finely chopped onions

* 1 C shredded zucchini

* 1 TBS minced garlic

* 1/4 tsp salt

* 1⁄8 tsp black pepper

* 1⁄8 tsp red pepper flakes

* 1 tsp dry mustard

* 1/2 C shredded parmesan cheese

* 1/4 C breadcrumbs

* 1 tsp parsley, chopped

* 2 TBS mayonnaise

* 1 egg, beaten

* 8 oz flaked crab meat

You can prep these ahead and put them in the fridge. Add 10 min to baking time if using a refrigerated version.

* Spray a baking sheet or pan with cooking spray.

* Clean and dry mushrooms, remove stems and reserve, set aside mushroom caps

* Mince mushroom stems

* Heat oil and 2 TBS butter in a pan, add minced mushroom stems, cook for 10 min on low heat, stirring occasionally.

* Add onions and zucchini, cook 10 more min, stirring occasionally

* Add minced garlic and spices, cook 2 min or until fragrant

* Remove mushroom mix to large mixing bowl, add parmesan, bread crumbs, parsley, mayo, and mix well

* Add egg and crab meat to mixture, mix well

* Preheat oven to 400F

* Melt 2 TBS and toss mushroom caps in melted butter. Line up mushroom caps on baking sheet

* Fill mushroom caps equally with mushroom mix

* Bake 20-25 minutes.

TRY: Use 4 portobello mushroom caps, 2 bell peppers in halves or 3-4 zucchini squash cut into “boats”. Substitute sausage or white beans for the crab meat. Bake mushrooms for 20 min, then add a cube of cheese to the top of each cap and broll for 3-4 minutes to melt the cheese.

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