Stuffed Crab Mushrooms With A Touch From Of Chef Paulag Recipes

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

STUFFED CRAB MUSHROOMS WITH A TOUCH FROM OF CHEF PAULAG

Steps:

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