Ingredients
The following ingredients have 9 Servings
- 18 extra-large stuffing mushrooms (or 30-36 medium stuffing mushrooms)
- wiped clean and stemmed
- Non-aerosol cooking spray
- Salt and pepper
- 4 tablespoons butter
- 2 small ribs celery with leafy tops
- finely chopped
- 4 cloves garlic
- grated or finely chopped
- 2 large shallots
- finely chopped
- 2 tablespoons picked thyme leaves
- chopped
- 1 round tablespoon prepared horseradish
- such as Gold’s
- optional
- 1 bay leaf
- ½ cup dry sherry
- 1 pound crab meat
- lump or King leg meat
- picked for shells and tendons
- 1 English muffin
- toasted to deep golden and ground into panko-like crumbs (optional – you can make these mushrooms gluten-free as well)
- About 2 cups loosely-packed shredded sharp white cheddar cheese
- ½ lemon
- juiced
- A sprinkle of Old Bay
- Finely chopped chives and parsley
- to serve
Instruction
- Preheat oven to 425˚F and line a baking sheet with foil and top with parchment
- Spray caps with cooking spray and season with salt and pepper
- Par-cook them 8-10 minutes, let them cool and drain cap-side up
- Change the parchment paper to a clean sheet and season the inside of caps with salt and pepper
- Heat a skillet over medium to medium-high heat
- Melt butter and add celery, garlic, shallots, thyme, horseradish and bay, season with salt and pepper, and stir 3-4 minutes
- Add sherry and let it mostly absorb, 1-2 minutes, add crab and heat through, then add English crumbs, if using
- Cool the mixture a bit to handle and stir in cheese
- Mound the stuffing into the mushrooms very generously
- Bake the mushrooms to golden and set, 15-18 minutes, top with lemon juice, Old Bay and herbs
