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  • Prep
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  • Total
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  • Servings
    8-10

Stuffed Mushrooms with Blue Cheese and Crab

Ingredients

  • 1 tablespoon butter
  • ¼ cup red onion, finely chopped
  • 1 garlic clove, minced
  • 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

Directions

  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. Bake for 20 minutes or until the filling is hot and melted. Garnish with parsley and serve immediately.

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