Ingredients

The following ingredients have 4 Servings
  • 1 pound large cremini mushrooms (About 20), cleaned and de-stemmed
  • 12 ounces fresh lump crab meat
  • 6 strips bacon, cooked crisp and crumbled
  • 6 ounces cream cheese, softened
  • 1/3 cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 1 tablespoon Dijon mustard
  • sea salt and pepper, to taste
  • ½ cup shredded Parmesan cheese

Instruction

  • Preheat the oven to 400°F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.  (Alternatively, you can use a mini muffin tin to hold the mushrooms upright. (I use this one) It will hold them snugly in place and keep them from falling over and losing their toppings.
  • Bake mushroom caps for 10 minutes. Pour out any excess moisture that pools in the mushrooms caps.In a large mixing bowl, combine crab, bacon, cream cheese, cheddar cheese, sour cream, garlic, green onions, Dijon, salt and pepper.  Mix until all ingredients are well incorporated.
  • Stuff each mushroom with crab mixture.  Bake for an additional 10 minutes. Remove from the oven and top each mushroom with Parmesan cheese.  Bake for 5 to 10 minutes or until cheese on top is golden brown.