This is a guest post from For The Love of Cooking.
I was recently sent some Kikkoman
products and I was excited to make some recipes using them. I loved the Ginger-Honey Pork Tenderloin
that I made with the soy sauce and I REALLY loved these crab stuffed mushrooms using their panko crumbs. My husband and I gobbled these mushrooms up and enjoyed them very much. My kids tried them but didn't like the crab - silly kids!
Crab Stuffed Mushrooms:
Adapted recipe and photos by For the Love of Cooking.net
- 12 button mushrooms, stems removed
- 2 tsp olive oil (divided)
- 2 tbsp sweet yellow onion, finely diced
- 1 clove of garlic, minced
- 1/2 cup of lump crab meat
- 2 tbsp mayonnaise
- 2 tbsp Parmesan cheese
- 1 tbsp fresh parsley, chopped (divided)
- Sea salt and freshly cracked pepper, to taste
- Squeeze of fresh lemon juice, optional
- 1/4 cup of panko crumbs
Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.
Remove the mushroom stems and dice them finely. Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and let cool.
Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms and onion mixture then gently stir until well combined. Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms. Place the mushrooms into the prepared baking pan.
Combine the panko crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined. Sprinkle the panko crumbs evenly on top of each mushroom.
Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the panko is golden brown. Serve immediately. Enjoy.