Ingredients:
- 2 packages of stuffing mushrooms
- 1 cup chopped mushroom stems
- 2 ½ cup fresh Alaskan King Crabmeat (about 4-5 legs)
- ¾ cup Panko bread crumbs
- 1 shallot-minced
- 1/3 cup white wine
- ¼ cup lemon juice
- ½ cup grated Parmigiano-Reggiano cheese
- 4 tbsp of butter
- 1 tbsp chopped chives (or scallions will work nicely as well)
- ½ tsp salt
- ¼ cracked black pepper
Directions:
- Preheat oven to 400 degrees F. Prepare a 9×13 inch baking dish with 2 tablespoons of melted butter.
- Remove stems from mushrooms and with a small spoon, being careful not to break through, scrape insides of mushrooms to make a large cavity for stuffing. Finely chop stems.
- Arrange caps cavity side up in baking dish, sprinkle cavities with a little salt and then toss around in melted butter to coat.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Sautee chopped shallot, chopped stems, and chives and cook about 5 minutes or until soft. Remove saucepan from heat. Stir in lemon juice, crabmeat and Panko bread crumbs, salt and pepper.
- Stuff cavities generously with crabmeat mixture. Top each mushroom cap with a pinch of Parmigiano-Reggiano cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 30 to 40 minutes, until cheese is melted and lightly browned. Serve warm.