6 ounces canned lump crabmeat, drained and picked through for shells
¾ cup panko breadcrumbs
⅓ cup Treasure Cave® Crumbled Blue Cheese
2 teaspoons fresh parsley, finely chopped
1 teaspoon salt
16−20 extra large white button mushroom caps, stemmed
1 tablespoon extra virgin olive oil
Fresh minced parsley for garnish
Preheat the oven to 375°F.
Heat a medium skillet over medium-high heat. Add the butter and allow it to melt. Add the red onion and garlic and sauté for 1 minute. Remove from heat.
Squeeze the remaining liquid from the crabmeat. In a medium bowl, combine the crabmeat, breadcrumbs, blue cheese, parsley and salt. Add the onion and garlic mixture and stir to combine. Drizzle a large baking sheet with the olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity-side up.
Bake for 20 minutes or until the filling is hot and melted. Garnish with parsley and serve immediately.