Crab Stuffed Mushrooms


When it comes to veggies, most folks like 'em either plain, cooked or raw, or they like to take them to new culinary heights.  This one goes all the way to the top.


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Crab Stuffed Mushrooms

Seafood laden veggies!

One of our favorite combinations is seafood with just about ANYTHING!  The flavors of mushrooms and seafood are absolutely delightful and we can't get enough.  We know you will feel the same!

  • 12 mushrooms
  • 1 cup crabmeat, claws or otherwise - picked clean
  • 2 Tablespoons sweet onion, minced
  • 2 Tablespoons fresh parsley, minced
  • 1 Tablespoon seasoned bread crumbs
  • 1 Tablespoon Parmesan cheese, grated
  • 1 Tablespoon salt
  • 1 egg, large, beaten
  • 1/2 teaspoon cayenne pepper if you like it warm, optional

Before we get started, damp cloth clean the mushrooms.  Remove the stems and chop the stems finely, set aside. 

In a glass bowl, combine the crab meat, seasoned bread crumbs, onion, cheese, salt, parsley, cayenne pepper (if desired) and the chopped mushroom stems.  Mix thoroughly and then add the egg.

Stuff each mushroom cap and place on a baking sheet.  Fire up the grill to about 300° and cook over indirect heat for 20 to 30 minutes with the lid closed, or until tender, warmed to the center and the cheese melted.

For an extra touch, add some additional cheese to the top of the mushrooms just prior to removing from the grill.




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