12large mushroomsdirt removed and stems and cores reserved (*See note.)
2tablespoonsunsalted buttermelted
⅓cupwhite onionfinely diced
1teaspoonseafood seasoningsimilar to Old Bay Seasoning
¼teaspoonkosher salt
6ounceslump crab meat
1large egglightly beaten
½cupbreadcrumbs
¼cupParmesan cheesegrated
¼cupgreen bell pepperchopped
Instructions
Preheat the oven to 350°F, and prepare a cast iron skillet or 8x8-inch baking dish with cooking spray or butter.
If using the mushroom stems, chop into small pieces and place in a large bowl.
12 large mushrooms
Add the butter, onion, seafood seasoning, salt, crab meat, egg, breadcrumbs, Parmesan cheese and green bell pepper, and stir until combined.
2 tablespoons unsalted butter, ⅓ cup white onion, 1 teaspoon seafood seasoning, ¼ teaspoon kosher salt, 6 ounces lump crab meat, 1 large egg, ½ cup breadcrumbs, ¼ cup Parmesan cheese, ¼ cup green bell pepper
Use a spoon to fill each mushroom cap, rounding off the top.
Bake for 25-30 minutes or until the filling is golden brown.
Serve hot. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 crab stuffed mushrooms. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*The stems and cores can be chopped into small pieces and added to the filling. They may also be discarded.*Lightly spray tops of stuffed mushrooms with cooking spray to assist with browning.*Any leftover filling can be used to make stuffed flounder, cod, or salmon.