Crab Stuffed Mushrooms
1 large container white button mushrooms
1 carrot, grated
3-4 cloves garlic, chopped
3-4 green onions, white and green parts, chopped
2 Tbs Butter
seasoned salt (to taste)
1/2 Tbs Italian seasoning
1 cup crab meat
2 cups bread crumbs (I mixed plain and Italian seasoned)
2 eggs
1 cup shredded mozzarella
1/2 Parmesan cheese
4 Tbs Melted butter
Thinly sliced mozzarella
Rinse mushrooms, and remove stems. Slice off the bottom of each stem and finely chop the remainder. Set caps aside.
Place chopped stems, carrot, garlic, green onion, Italian seasoning and 2 Tbs butter in a pan and saute over medium heat until softened. salt to taste
In a separate large mixing bowl, place crab meat, bread crumbs, eggs, shredded mozzarella and Parmesan cheese. Add saute mixture and stir until everything is combined and moist.
Place a large ball of stuffing mixture in each mushroom cap and arrange on the bottom of roasting pan. You may have stuffing left over - It's great in filet of sole. Once all the caps are filled, top with a slice of mozzarella and drizzle melted butter over them. Cover with foil and bake at 350 for 30 minutes or until mushrooms are soft. Serve warm.
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