I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
- 1⁄4 cup olive oil or 1⁄4 cup melted butter
- 24 large white mushrooms
- 12 ounces flaked crabmeat
- 4 tablespoons finely chopped onions
- 1 teaspoon dry mustard
- 1 cup shredded parmesan cheese
- 1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs
- 2 teaspoons parsley, chopped
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon garlic salt
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1⁄2 cup melted butter
- 1⁄4 teaspoon garlic salt
- 2 cups shredded parmesan cheese
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Only change made was pressed fresh garlic in melted butter and a squeeze of fresh lemon juice.
Made for friends and they absolutely flipped over these.
I have to say that I thought one cup of breadcrumbs made these too dry. Also, I would follow the reviews of others and use a moister cheese than parmesean. I followed the recipe exactly except I added a few tablespoons of chopped red and green red pepper as it was for a Christmas party.
I made this recipe for Thanksgiving a few years ago and it was a huge hit. I used baby bella mushrooms and just added a few things: minced garlic to the stuffing mix and some Goya Adobo seasoning to the melted butter. I made the stuffing on Tuesday but didn't stuff them and cook until Thursday (don't be put off if the color of the stuffing seems to change). They were good but to be honest the were awesome reheated on Friday. Next time I think I'll try to add a touch of white wine to the stuffing. Awesome recipe Diane Thanks.