Ingredients
- 6-8 large white mushrooms cleaned
- 1½ tablespoon olive oil
- ½ cup cooked crabmeat finely chopped
- ¼ cup basil leaves packed
- 2 tablespoon flat-leaf parsley packed
- ¼ cup panko breadcrumbs gluten free if needed
- 1 tablespoon kosher salt
- ¼ cup grated Parmesan divided
- ¼ cup mayonnaise
- 3 cloves garlic confit or 2 fresh cloves, minced
- 2 green onions chopped
- kosher salt to taste
- black pepper to taste
Method
- Preheat oven to 375°F.
- Remove and discard mushroom stems. Place caps on a baking sheet or dish. Drizzle with olive oil, toss to coat, then arrange stem-side up.
- In a medium bowl, combine Parmesan (reserve 1–2 tbsp), panko, garlic confit, green onion, and parsley. Stir in crabmeat and mayo. Mix until well combined. Taste and adjust salt and pepper.
- Spoon 2–3 tablespoon of filling into each mushroom cap. Sprinkle with reserved Parmesan.
- Bake for 15–18 minutes, or until golden and edges are crispy.
- Broil for 1–2 minutes for extra browning. Let cool for 5 minutes before serving.