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Ingredients
1 pound large cremini mushrooms (About 20), cleaned and de-stemmed
12 ounces fresh lump crab meat
6 strips bacon, cooked crisp and crumbled
6 ounces cream cheese, softened
1/3 cup shredded sharp cheddar cheese
¼ cup sour cream
3 cloves garlic, minced
3 green onions, chopped
1 tablespoon Dijon mustard
sea salt and pepper, to taste
½ cup shredded Parmesan cheese
Directions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Alternatively, you can use a mini muffin tin to hold the mushrooms upright. It will hold them snugly in place and keep them from falling over and losing their toppings.
- Bake mushroom caps for 10 minutes.
- Pour out any excess moisture that pools in the mushrooms caps.
- In a large mixing bowl, combine crab, bacon, cream cheese, cheddar cheese, sour cream, garlic, green onions, Dijon, salt and pepper. Mix until all ingredients are well incorporated.
- Stuff each mushroom with crab mixture.
- Bake for an additional 10 minutes.
- Remove from the oven and top each mushroom with Parmesan cheese.
- Bake for 5 to 10 minutes or until cheese on top is golden brown.