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1 serving
Original recipe yields 1 serving
1 pkg large fresh mushrooms
3/4 cup imitation crabmeat, thawed
1/2 cup bread crumbs
1 Tbsp olive oil
1 Tbsp melted butter
1 tsp Worcestershire Sauce
1/2 tsp dried sage or 2 leaves fresh sage, torn
Salt and pepper to taste
3 Tbsp parmesan cheese
1/4 onion, finely minced
1 clove garlic, finely minced
1 long scallion, finely chopped
1/4 cup fresh parsley, finely minced
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Let's Make It
1
Wipe the mushrooms with a clean, dry towel and cut off the stems. In a large bowl, mash the crabmeat with a fork. Add remaining ingredients and carefully mix with a spoon until combined.
2
Preheat oven to 350°F. Line a large baking sheet with foil. Spray foil with a non-stick vegetable oil spray. Using a teaspoon, fill each mushroom cap with the filling. Place each mushroom cap on the prepared baking sheet.
3
Bake stuffed mushrooms for 10 to 15 minutes or until the filling is nicely browned and heated through. Serve on a warm platter. Enjoy!
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