Friday night we had a repeat of the homemade Juicy Lucy burgers, but a new side dish with them. I made crab-stuffed mushrooms that I baked in the oven while the burgers were cooking. Here’s the recipe:
Crab Stuffed Mushrooms
1 cub cooked crab meat
1/2 cub of cubed cheese (I used Olive Cheese from Sterling ND)
14 cup chopped fresh parsley
1 tsp chopped garlic
1/4 cup dried green onions (fresh would also be great)
1 Tbls olive oil
12-15 baby bella mushroom caps
1/2 cup bread crumbs
Combine the crab, cheese, parsley, onions, garlic and olive oil. Season with salt and pepper, Stuff the mushroom caps with the mixture and top with bread crumbs. I like to put each mushroom into a section of a cubcake pan to make them easier to handle and keep them from tipping. Lightly spray the bread crumbs with cooking spray to help them brown.
Bake in 375 degree oven for 30 minutes.