Ingredients
The following ingredients have 19 Servings
- 18 to 20 large white mushrooms
- 2 tablespoons Challenge butter
- 1/4 cup finely chopped red bell pepper
- 3 green onions, (sliced)
- 1 clove garlic, (minced)
- salt and pepper
- 1/3 cup grated Parmesan cheese
- 1 (7 or 8-ounce) container fresh crabmeat, (or canned)
- 1/2 teaspoon Cajun seasoning
- 4 ounces Challenge cream cheese, (softened)
- 1/2 cup Panko crumbs
- 2 tablespoons butter, (melted)
- 1 tablespoon chopped fresh parsley
Instruction
- Remove stems from mushrooms and set them aside. Using a spoon, scrape out the gills of each mushroom and discard. Finely chop the mushroom stems.
- Place mushrooms on a lightly greased baking sheet. Preheat oven to 400 degrees.
- Melt 2 tablespoons of butter in a large nonstick pan. Add chopped mushroom stems and red bell pepper. Cook 2 to 3 minutes. Add green onions and garlic and cook 2 minutes more. Transfer mixture to a medium bowl, season with salt and pepper, and let cool.
- Pick through crab meat and remove any pieces of shell. Add crab meat to bowl along with Parmesan cheese, Cajun seasoning and cream cheese. Stir with a wooden spoon to mix evenly.
- Evenly spoon mixture into mushroom caps.
- In a small bowl, stir Panko crumbs together with melted butter and parsley. Sprinkle on top of mushrooms.
- Place in 400 degree oven for 20 minutes.
