Bake at 375 degrees, 20-25 minutes
1 pkg medium sized Portobello mushrooms
Filling:
8 oz. crab meat
2-3 Tablespoons red pepper, chopped
2-3 Tablespoons chives, chopped
1 egg
1 tsp. Mustard
2-3 Tablespoons of mayo
1 ½ - 2 tsp. Old Bay seasoning
¼ cup panko breadcrumbs
½ tsp salt
½ tsp pepper
Few dashes of hot sauce
Remove stems from mushrooms, using a spoon to hollow out the centers. Put the hollowed out mushrooms in a bowl and toss with a splash of olive oil, salt and pepper. Stir to coat the mushrooms. Place on a baking sheet lined with aluminum foil. In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, and Old Bay. Stir to mix and panko, do not add too much. You want the mixture to just barely bind together. Using about 1-2 Tablespoons of the filling stuff the mushrooms. Bake for 20-25 minutes or until the filling is golden brown. DO NOT OVER BAKE, the stuffing will become soggy.
Horseradish Dipping Sauce for Crab Stuffed Mushrooms
½ cup greek yogurt, or sour cream
2-3 Tablespoons of mayo
1 Tablespoon horseradish
½ tsp fresh cracked pepper
½ tsp salt
½ - 1 tsp hot sauce
Stir all ingredients to combine, serve as a dipping sauce with mushrooms.