Ingredients

The following ingredients have 24 Servings
  • 24 large white mushrooms
  • 4-5 large garlic cloves, minced
  • 1 large bunch of parsley, chopped
  • 12 ounces can of lump crabmeat
  • 1/2 cup cubed stale bread (ciabatta, italian, french, etc...)
  • 1 tablespoon olive oil
  • 1 teaspoon each of dill, thyme, and oregano
  • 1 teaspoon kosher salt
  • 1/4 cup boiling water
  • salt, pepper to taste

Instruction

  • Carefully pop out the stems, cleaning both the caps and stems before setting aside. You can roast the stems alongside the caps or save them to throw into a soup.
  • In a large bowl, mix the cubed bread with olive oil. Add a teaspoon each of dill, oregano, thyme, and kosher salt. Now, pour in the water and mix gently to moisten. Add the lump crabmeat (breaking up any large pieces), minced garlic, and all the chopped parsley. Taste for salt and add a bit more if necessary. Spoon a tablespoon into each cap, topping them off so there’s an almost dangerous amount atop each cap.
  • Bake at 350º for 10-12 minutes. Serve warm, or gently reheat in the microwave for 10 seconds on high before serving.