Preheat oven to 400°F and line a large baking sheet with foil for easy cleanup.
Remove the mushroom stems from the caps, finely chopping the stems only and setting aside for later.
Place mushroom caps onto the baking sheet open side up.
Brush all mushrooms with the Calabrian Pesto Olive Oil and season lightly with a pinch of salt. Set aside.
In a large bowl, mix together the chopped mushroom stems, cream cheese, crab meat, minced garlic, paprika, Basil Olive Oil, breadcrumbs and salt & pepper.
Gently fold until fully combined.
Stuff mushroom caps with the filling.
Sprinkle stuffed caps with parmesan cheese.
Bake uncovered for 25-30 minutes or until mushrooms become tender and filling is nicely browned on top.
Serve hot or warm finished with a generous sprinkle of freshly chopped parsley!
Ingredients
Directions
Preheat oven to 400°F and line a large baking sheet with foil for easy cleanup.
Remove the mushroom stems from the caps, finely chopping the stems only and setting aside for later.
Place mushroom caps onto the baking sheet open side up.
Brush all mushrooms with the Calabrian Pesto Olive Oil and season lightly with a pinch of salt. Set aside.
In a large bowl, mix together the chopped mushroom stems, cream cheese, crab meat, minced garlic, paprika, Basil Olive Oil, breadcrumbs and salt & pepper.
Gently fold until fully combined.
Stuff mushroom caps with the filling.
Sprinkle stuffed caps with parmesan cheese.
Bake uncovered for 25-30 minutes or until mushrooms become tender and filling is nicely browned on top.
Serve hot or warm finished with a generous sprinkle of freshly chopped parsley!
