Crab Stuffed Mushrooms
What’s a party without a platter of stuffed mushrooms? These Crab Stuffed Mushrooms featuring The Fawn make a perfect plate to pass this holiday season. Make them ahead of time to reheat for your event, or enjoy them fresh out of the oven!
What You’ll Need:
1 cup The Fawn, shredded
1 pound medium-sized mushrooms, cleaned with stems removed and set aside
1 small yellow onion
3 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 piece hearty white bread torn into small fresh breadcrumbs (about 1 cup)
1/4 cup fresh chopped parsley
1/4 teaspoon paprika
1 16oz can lump crab meat, drained, rinsed, and pressed
Make sure to check for any shells
Flaky salt for sprinkling on top
Directions:
Preheat the oven to 350°F.
Clean the mushrooms. Trim the ends of the stems and remove them. Set the stems and mushrooms aside.
Line a baking sheet with parchment paper. Place the mushrooms on the parchment, rounded side down.
Chop the onion in a food processor, pulsing until finely chopped but not minced.
In a medium sauté pan, melt the butter and add the olive oil. Sauté the onions until softened (3-5 minutes), stirring occasionally.
Place the mushroom stems in the food processor and pulse until finely chopped. Add the chopped stems to the onions, season the mixture with salt and pepper, and sauté over medium heat for about 6-8 minutes until lightly browned.
Tear the bread into fresh breadcrumbs and place the breadcrumbs in a large mixing bowl. Add the parsley, the mushroom and onion mixture, and The Fawn. Mix well before adding the paprika and crab. Combine thoroughly.
Spoon the crab and cheese mixture into the mushroom caps. Lightly brush with olive oil and sprinkle with flaky salt.
Place the stuffed mushrooms into the oven and bake until lightly browned, about 20-25 minutes.
Serve warm and enjoy your delicious stuffed mushrooms!