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:
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.