Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
Mix cream cheese, crabmeat, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into each mushroom cap with a small spoon.
Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
Cook's Notes:
Substitute orange or yellow bell pepper for the red bell pepper if preferred.
I made my own bread crumbs from garlic bagel slices crushed with a rolling pin.
Nutrition Facts (per serving)
| 165 | Calories |
| 13g | Fat |
| 4g | Carbs |
| 8g | Protein |
