CRAB STUFFED MUSHROOMS

Delight in the savory goodness of Crab Stuffed Mushrooms, a perfect appetizer for any gathering. Baby Bella mushroom caps are generously filled with a creamy mixture of finely chopped crab meat, garlic, and aromatic spices. The stuffing, enriched with Basil Infused Olive Oil and breadcrumbs, is topped with a sprinkle of parmesan cheese, creating a golden, flavorful crust. Baked to perfection and garnished with fresh parsley, these mushrooms offer a delectable blend of textures and tastes that are sure to impress your guests.

Ingredients:

For the Mushrooms:

• 20-25 Baby Bella mushrooms
• 2 tablespoons Spicy Calabrian Pesto Infused Olive Oil
• Salt, to taste

For the Stuffing:

• 8 oz cream cheese (room temperature)
• 4 oz crab meat, chopped finely
• 1 tablespoon Basil Infused Olive Oil
• 4 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup breadcrumbs

For the Garnish:

• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped parsley

Instructions:

1. Preheat and Prep:
   • Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
   • Remove stems from mushrooms and place mushroom caps, open end up, on the lined baking sheet. Brush the Pesto Infused Olive Oil on the mushrooms and season with salt.
2. Prepare the Stuffing:
   • Finely chop the mushroom stems and set aside.
   • In a large mixing bowl, combine the cream cheese, crab meat, garlic, paprika, ground black pepper, chopped mushroom stems, Basil Infused Olive Oil, salt, and breadcrumbs. Mix well until smooth and there are no lumps in the cream cheese.
3. Stuff the Mushrooms:
   • Fill each mushroom cap with the stuffing mixture.
   • Sprinkle grated parmesan cheese on top of the stuffed mushrooms.
4. Bake:
   • Bake uncovered at 400°F for approximately 30 minutes, or until the mushrooms are very tender and the filling is nicely browned.
5. Garnish and Serve:
   • Serve hot, topped with chopped parsley.

Enjoy your Crab Stuffed Mushrooms!