Ingredients

The following ingredients have 4 Servings
  • 16 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)
  • 3 tablespoons plain Greek yogurt (sour cream, or mayo)
  • 1 large egg yolk
  • 2 cloves garlic (minced)
  • ½ teaspoon OLD BAY
  • 1/4 teaspoon kosher salt (plus additional to taste)
  • 2 tablespoons Italian seasoned breadcrumbs
  • 2 green onions (finely chopped)
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 8 ounces jumbo lump crab meat (I purchase this prepacked from the seafood department; you can also swap canned)
  • Freshly ground black pepper
  • Chopped fresh parsley

Instruction

  • Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
  • In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY.
  • Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
  • Add the crab meat.
  • With a fork or spatula, stir gently to incorporate it evenly.
  • With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
  • Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
  • Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.