Stuffed Crab Mushrooms With a Touch from of Chef Paulag

These are stuffed with tender, lump crab meat, bits of carrots, peppers, onions, and a kick from a hint of chiptole sauce and of course garlic. For the seasoned bread crumbs I used Seasoned Breadcrumb Mix #102062 by PaulaG.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 40  ounces  from whole mushrooms, stem removed and chopped
• 2  tablespoons olive oil
• 1⁄3 cup  diced carrot
• 1⁄3 cup  diced  yellow peppers or 1⁄3 cup  red peppers or 1⁄3 cup green pepper
• 2⁄3 cup  diced onion
• 2 -4  garlic cloves, minced
• 1⁄3 cup white wine
• 1  egg
• 8  ounces lump crabmeat
• 1 -2  tablespoon  chipotle chili sauce
• 1⁄3 cup  seasoned bread crumbs
• 1⁄3 cup  shredded mozzarella cheese

Directions

1. In a hot pan heat oil add and saute peppers, carrots, onions, mushroom stems, and garlic seasoning with salt and pepper cook 4 minutes.
2. Deglaze with the wine and reduce till almost gone.
3. Remove from heat add chiptole sauce.
4. Lightly rub olive oil on the top of each mushroom and place top down in a large baking pan.
5. Heat oven to 350 degrees.
6. Break egg into the veggies then adding bread crumbs mix well.
7. Add crab meat and mix in lightly.
8. Fill caps of mushrooms distributing among them and top with shredded cheese.
9. Bake for 20-30 minutes.