Crab Stuffed Mushrooms with Garlic Hot Sauce
 
Ingredients
  • 4 large portabella mushrooms
  • 8 ounces of lump crab meat
  • 2 garlic cloves, minced
  • 2 TBSP shallots
  • 2 TBSP dijon mustard
  • ¼ cup parmesan cheese
  • ¼ cup Romano cheese
  • ½ cup panko bread crumbs
  • Panola Garlic Hot Sauce
  • 1 tsp horseradish
  • 5 ounces softened cream cheese
  • ½ tsp cracked black pepper
  • ½ tsp sea salt
  • ½ tsp cajun seasoning
  • ½ lemon, juiced
Instructions
  1. Preheat oven to 375 degrees. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine and set ¼ cup aside.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet along with shallots. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. Stir in the remaining ingredients, leaving the breadcrumbs for last. Mixture will be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet or casserole dish. Bake for 20-25 minutes in the preheated oven, until liquid starts to form under caps and mushrooms are soft to the touch.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=7109