This bite-sized finger food recipe is refreshed with lemon juice while holding on to the great flavors of crab and Parmesan cheese
- ¼ cup plus 2 tablespoons olive oil (divided)
- 24 large white mushrooms
- ¼ cup finely chopped onions
- 2 cloves garlic, minced
- 8 ounces flaked crabmeat (fresh if available)
- 1 teaspoon dry mustard
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Worcestershire sauce
- ½ cup almond meal
- 1 cup shredded Parmesan cheese (divided)
- ¼ teaspoon red pepper flakes, or to taste
- ¼ teaspoon black pepper
- 1 egg, beaten
- 3 tablespoons plain whole-milk Greek yogurt
- 2 tablespoons melted butter
- Juice from ½ lemon
- Handful fresh parsley (optional)
Spread ¼ cup olive oil evenly in the bottom of a 13-by-9-inch baking dish.
Wipe mushrooms with a damp paper towel to remove any dirt. Remove stems and scoop out a small amount of flesh to create a hollow for stuffing. Chop stems coarsely.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Add onions and chopped mushroom steam; sauté until softened and fragrant, about 5 to 7 minutes. Add garlic and sauté a minute more. Remove from heat and set aside.
Preheat oven to 425 degrees.
In a medium bowl, combine crabmeat, dry mustard, Old Bay, Worcestershire, almond meal, ½ cup Parmesan and red and black pepper and mix well. Stir in egg and yogurt.
Stuff mushroom caps with filling, creating a mound about ½ inch above each mushroom.
Sprinkle remaining ½ cup Parmesan on top of each mushroom.
Bake in preheated oven 20 to 25 minutes.
Remove from oven and drizzle with butter and lemon juice. Garnish with chopped parsley, if desired.
Can be prepared ahead, refrigerated and baked just before serving (add 7-10 minutes additional baking time).
Per serving (2 stuffed mushrooms): 164 calories, 3g carbohydrate, 8g protein, 14g fat (4g saturated), 251mg sodium, 1g fiber.
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