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This is really simple, but gives great results.
There is even a nice olive oil sauce to dip fresh made pitas in when the mushrooms are gone.
I used two 2.5 oz envelops of crab. It would probably be even better with fresh lump crab.. But I don't know if the extra cost would be worth it. So save the lump crab for crab cakes.
Anyways ..
2 packages of crab, cans would probably be fine.
16 Medium sized fresh mushrooms, stems removed (save for the pizzas)
1 and 1/2 slices of bread, divided ( I used honey wheat)
3 or 4 or 5 cloves of garlic or more or less or less or more. Use plenty!
Plenty of olive oil, use the good stuff!
Freshly grated Parmesan. Dave forbids using the stuff in the green can!
Freshly grated mozzarella/muenster. I combine the two- 3 parts mozzarella to 1 part muenster.
Fresh ground pepper.
1. Oil an oven proof dish (or two) with olive oil.
2. Drain crab.
3. Turn the bread slice into fine bread crumbs. I use my spice grinder. Make sure it has no leftover spices in it. (If I do I usually grind up a throw-away piece of bread first. Just to remove any remnants. ) Or use store bought. About 3/4s of a cup.
4. In a bowl combine the crab, bread crumbs, a tablespoon or two of Parmesan, and fresh pepper(to your taste, I like more than most) Don't over mix, just mix until combined. Hands work great for this., and leave some crab chunks.
5. Place about a tablespoon of the mixture into each upside down mushroom cap.
6. Place mushrooms in dish or two, I put 8 caps into each dish. Try and get enough mushrooms in the dish for a nice tight fit. This all is dependent on the size of the mushrooms.
7. Sprinkle the stuffed mushrooms with the leftover half-a-piece of bread crumbs (see step 3)
8. Now drizzle olive oil over the tops of all the mushrooms. Don't be afraid here. It's best to have plenty at the bottom of the dish. I would say about 3/16ths of an inch or more! It makes a nice dipping sauce.
9. Take the garlic cloves, peel them and course cut them. Really course, and stuff them around the mushrooms so they rest in the olive oil.
10. Bake in the entry of your oven, further back for more heat, if needed.
11. Turn several times. To cook each side evenly.
12. When the bread crumbs begin to brown and the mushrooms and garlic are sizzling, spread about a 1/2 a cup of mozzarella on top of each dish of mushrooms. (smells really good at this point)
13. With pizza peel, hold dish close to the heated dome for a quick browning.
14. Serve on individual plates, or spoons, for that matter.
15. Cook some pitas for dipping in the garlic/mushroomed flavored sauce on the bottom. (maybe the best part)
Yikes, I said it was simple. It really is though.
Just get close on these measurements. I don't usually use measuring tools, just blow and go. It will be fine. And adjust for you own tastes.
One more thing.. I did sort of trim the mushrooms a bit. To make a bigger cavity for stuffing.
Enjoy!
There is even a nice olive oil sauce to dip fresh made pitas in when the mushrooms are gone.
I used two 2.5 oz envelops of crab. It would probably be even better with fresh lump crab.. But I don't know if the extra cost would be worth it. So save the lump crab for crab cakes.
Anyways ..
2 packages of crab, cans would probably be fine.
16 Medium sized fresh mushrooms, stems removed (save for the pizzas)
1 and 1/2 slices of bread, divided ( I used honey wheat)
3 or 4 or 5 cloves of garlic or more or less or less or more. Use plenty!
Plenty of olive oil, use the good stuff!
Freshly grated Parmesan. Dave forbids using the stuff in the green can!
Freshly grated mozzarella/muenster. I combine the two- 3 parts mozzarella to 1 part muenster.
Fresh ground pepper.
1. Oil an oven proof dish (or two) with olive oil.
2. Drain crab.
3. Turn the bread slice into fine bread crumbs. I use my spice grinder. Make sure it has no leftover spices in it. (If I do I usually grind up a throw-away piece of bread first. Just to remove any remnants. ) Or use store bought. About 3/4s of a cup.
4. In a bowl combine the crab, bread crumbs, a tablespoon or two of Parmesan, and fresh pepper(to your taste, I like more than most) Don't over mix, just mix until combined. Hands work great for this., and leave some crab chunks.
5. Place about a tablespoon of the mixture into each upside down mushroom cap.
6. Place mushrooms in dish or two, I put 8 caps into each dish. Try and get enough mushrooms in the dish for a nice tight fit. This all is dependent on the size of the mushrooms.
7. Sprinkle the stuffed mushrooms with the leftover half-a-piece of bread crumbs (see step 3)
8. Now drizzle olive oil over the tops of all the mushrooms. Don't be afraid here. It's best to have plenty at the bottom of the dish. I would say about 3/16ths of an inch or more! It makes a nice dipping sauce.
9. Take the garlic cloves, peel them and course cut them. Really course, and stuff them around the mushrooms so they rest in the olive oil.
10. Bake in the entry of your oven, further back for more heat, if needed.
11. Turn several times. To cook each side evenly.
12. When the bread crumbs begin to brown and the mushrooms and garlic are sizzling, spread about a 1/2 a cup of mozzarella on top of each dish of mushrooms. (smells really good at this point)
13. With pizza peel, hold dish close to the heated dome for a quick browning.
14. Serve on individual plates, or spoons, for that matter.
15. Cook some pitas for dipping in the garlic/mushroomed flavored sauce on the bottom. (maybe the best part)
Yikes, I said it was simple. It really is though.
Just get close on these measurements. I don't usually use measuring tools, just blow and go. It will be fine. And adjust for you own tastes.
One more thing.. I did sort of trim the mushrooms a bit. To make a bigger cavity for stuffing.
Enjoy!
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