Stuffed Mushrooms with Crab Meat

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Large mushroom caps are perfect for stuffing with various delicacies. Try them in combination with crab meat and step into a world of new flavors.

Clean the mushrooms and rinse them quickly under running water (clean with a damp cloth). Carefully remove the stems and finely chop them. Peel the onion and garlic, wash them, and finely chop. Finely chop the crab meat. Wash the parsley, shake it dry, and finely chop.
Place a pan on the stove and heat a tablespoon of olive oil. Add the chopped onion and chopped mushroom stems to the heated oil. Mix well and let it sauté over moderate heat for 3 minutes. Then add the chopped garlic and sauté while stirring for 1 minute. Remove the pan from the heat and let the contents cool.
In a bowl, mix together the crab meat, mayonnaise, Parmesan, 3/4 of the chopped parsley, salt, pepper, and a teaspoon of lemon juice. Mix all the ingredients well to form a smooth mixture. Then add the sautéed contents from the pan and mix again.
Fill each mushroom cap with the prepared mixture. Fill the caps generously to form a nice mound. Place parchment paper on a baking tray and arrange the stuffed caps evenly on it.
Preheat the oven to 175°C. In a small bowl, mix together the remaining olive oil, breadcrumbs, and the remaining parsley. Sprinkle this mixture over the stuffed mushrooms and place them in the preheated oven for 30 minutes.
When the top of the stuffing turns golden brown and the mushrooms are soft enough, it's time to take them out of the oven and serve immediately.