TLC Cooking "Emeril's Crabmeat Stuffed Mushrooms (Video)"

Emeril's Crabmeat Stuffed Mushrooms

YIELD 18 caps or 6 servings

INGREDIENTS

1 pound	large Portobello mushroom caps
2 tablespoons	olive oil
1/2 teaspoon	salt
1/4 teaspoon	fresh ground white pepper
2 tablespoons	sour cream
2 tablespoons	cream cheese
2 tablespoons	bread crumbs
1 tablespoon	lemon juice
1 tablespoon	minced green onions
1 tablespoon	minced red pepper
1 tablespoon	finely chopped parsley
1 teaspoon	hot sauce
1/2 teaspoon	minced garlic
1/2 pound	lump crabmeat, picked of shells

PREPARATION:

Method:

Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil.
Rub the mushroom caps with 2 tablespoons olive oil and season with salt and pepper. Bake caps, gill side down, until the mushrooms are soft and have released their liquid, 10 to 15 minutes. Remove from the oven and discard any liquid that remains in the baking dish. Turn caps gill side up and set aside while making the filling.
In a medium size mixing bowl, combine all of the remaining ingredients except for the crabmeat and mix well. Fold in the crabmeat. Divide the crabmeat mixture evenly among the mushroom caps.
Bake uncovered, until the mushrooms are golden brown and very tender, 15 to 20 minutes. Let cool for 5 minutes before serving.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe was featured on the Finger-Lickin' Chicken Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Shellfish

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