Ingredients

The following ingredients have 18 Servings
  • 2 16-ounce cartons Baby Bella mushrooms, stems removed
  • 1 cup olive oil
  • 1/4 cup butter or buttery spread
  • 2/3 cup red bell pepper, small dice
  • 2/3 cup yellow onion, small dice
  • 2/3 cup mushroom stems, small dice
  • 2 teaspoons garlic, minced
  • 1 cup water
  • 2 tablespoons gluten-free vegetable bullion powder
  • 1/2 cup gluten-free panko style bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1 8-ounce package imitation crab, flake style, chopped into small dice

Instruction

  • Preheat oven to 450 degrees F.
  • Cover baking sheets with silicone mats or aluminum foil. Using a pastry brush, coat mushrooms with olive oil and place on baking sheets. Place in oven and roast for 10 to 15 minutes until slightly tender.
  • Remove mushrooms from oven. Blot any puddles of moisture on mushrooms or baking sheets dry with paper towels. Set baking sheets aside to cool.
  • In a large sauté pan over medium-high heat melt butter. Add red peppers, onions, mushroom stems, and garlic to the pan. Sauté, stirring occasionally, until vegetables are slightly brown.
  • Add water and vegetable bouillon powder. Bring to a boil. Cook for 5 minutes. Turn off heat.
  • Add bread crumbs, Parmesan cheese, basil, and crab. Mix thoroughly.
  • Spoon vegetable and crab mixture into the mushroom caps. Don’t be afraid to pile on the stuffing! Distribute evenly.
  • Evenly place stuffed mushroom caps on the baking sheets.
  • Place baking sheets in the oven at 450 degrees F for 10 to 15 minutes until the gluten free crab stuffed mushrooms start to brown. Serve hot.