Kalle’s Seafood Stuffed Mushrooms
12-15
Cooking Mode
1 cup Compliments Newfoundland and Labrador Fully Cooked Wild Snow Crab Clusters, thawed
12- 15 cremini mushrooms, stems removed and cleaned
2 tbsp olive oil
2 tbsp Panko breadcrumbs
2 tbsp grated Parmesan cheese
2 tbsp plain Greek yogurt
1 tbsp chopped parsley
½ tsp minced garlic, one clove
⅛ tsp pepper
1 cup Compliments Newfoundland and Labrador Fully Cooked Wild Snow Crab Clusters, thawed
12- 15 cremini mushrooms, stems removed and cleaned
2 tbsp olive oil
2 tbsp Panko breadcrumbs
2 tbsp grated Parmesan cheese
2 tbsp plain Greek yogurt
1 tbsp chopped parsley
½ tsp minced garlic, one clove
⅛ tsp pepper
Directions
1Rinse thawed crab legs. Crack the crab legs and remove all the crab meat from every part of the snow crab clusters, being careful to make sure there is no shell or cartilage mixed into the cleaned crab meat. Cover and refrigerate until ready to use.
2Preheat the oven to 375°F (190°C). Lightly brush mushroom caps with olive oil and place on a parchment paper lined baking sheet.
3In a bowl, combine the cleaned crab meat, breadcrumbs, Parmesan cheese, Greek yogurt, parsley, garlic, salt and pepper.
4Spoon the filling generously into each mushroom cap.
5Bake for 15-20 minutes, until mushrooms are tender and filling is lightly browned.
6Serve warm on your Feed The Dream Serving Tray.
Disclaimer
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Personal Note
Personal Note
