Crab Stuffed Mushrooms

12 large domestic (or 2 portobella) mushrooms, stemmed
2 tablespoons olive oil
¼ cup celery, finely diced
1/4 cup onion, finely diced
6 ounces crab meat
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ cup heavy whipping cream
or ½ cup chicken stock with 1/8 cup jack cheese shredded
1 cup Japanese breadcrumbs
slices of Provolone cheese

Cook the mushrooms, stem side up, in an oven proof baking dish under the broiler for 3 minutes.

Place the olive oil, celery, and onion in a sauté pan over medium heat and cook for 2 minutes. Add the crab, parsley, basil, and cream and cook for one minute. Add the breadcrumbs and cook until hot. Spoon this mixture into each mushroom cap and top with a slice of Provolone. Cook under the broiler until golden.

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