A blend of earthy, savory ingredients makes each of these little mushrooms a magical bite—especially with the addition of crabmeat. To lean into the luxury, make sure to buy the best crabmeat you can find.
Ingredients
25 large button mushrooms (about ¾ pound)
¼ cup Danish Creamery Butter (½ stick)
1 clove garlic, minced
6 ounces fresh or canned crabmeat
⅓ cup bread crumbs
3 Tablespoons grated Parmesan cheese
2 Tablespoons dry sherry
1 teaspoon oregano
½ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely.
Sauté mushroom stems and minced garlic in a frying pan in 2 Tablespoons of the butter until lightly browned.
Drain crabmeat. Combine it with the cooked mushroom stems, bread crumbs, Parmesan cheese, sherry, oregano, salt and pepper and mix all well.
Slowly sauté mushroom caps in remaining 2 Tablespoons of butter until tender, turning once. Remove and drain on a paper towel.
Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.
