Fresh mushrooms in season are a great way to go for entertaining.
These tasty morsels are filled with cream cheese and crab -- and OTB's Spicy Calabrian Pesto and Basil Olive Oil.
Try them for your next gathering.
Preheat oven to 400 degrees F. Line a baking sheet with parchment
paper or aluminum foil.
Remove stems from mushrooms and place mushroom caps, open
end up on lined baking sheet. Brush Pesto Infused oil on all your
mushrooms and season with salt.
Finely chop your mushroom stems and set aside to mix into stuffing.
In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika,
ground black pepper, mushroom stems, Basil infused olive oil, salt,
and breadcrumbs. Mix well making sure that there are no lumps in
the cream cheese.
Stuff mushroom caps with filling, then sprinkle parmesan cheese on
top of stuffed mushrooms.
Bake uncovered at 400 degrees F. until mushrooms are very tender
and filling is nicely browned. (approx. 30 min). Serve hot and top
with chopped parsley.
Ingredients
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment
paper or aluminum foil.
Remove stems from mushrooms and place mushroom caps, open
end up on lined baking sheet. Brush Pesto Infused oil on all your
mushrooms and season with salt.
Finely chop your mushroom stems and set aside to mix into stuffing.
In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika,
ground black pepper, mushroom stems, Basil infused olive oil, salt,
and breadcrumbs. Mix well making sure that there are no lumps in
the cream cheese.
Stuff mushroom caps with filling, then sprinkle parmesan cheese on
top of stuffed mushrooms.
Bake uncovered at 400 degrees F. until mushrooms are very tender
and filling is nicely browned. (approx. 30 min). Serve hot and top
with chopped parsley.
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