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Baked Mushrooms with Crab Stuffing

Makes about 20 mushrooms

I love stuffed mushrooms. Filled with crab, as in this recipe, they are especially good on a buffet or for a cocktail party, but are equally appropriate served as an appetizer, in which case the recipe can easily be made in a smaller amount as needed.


Preheat oven to 350° F. In a small bowl, combine the crab, garlic, breadcrumbs, cheese, parsley, oregano, salt, pepper, lemon juice and oil. Stuff into the mushroom caps, adding enough to make a little mound. (If you have extra crab filling, form it into little patties about the same size as the stuffed mushrooms.) Place on a baking sheet with a little space between each. Drizzle with extra oil. Bake until hot and lightly browned, about 20 minutes. Serve hot, warm or room temperature.

Notes: If serving as an appetizer, larger mushrooms can be used, adjusting cooking time if needed.