Ingredients
- 12 white 2‐in (5 cm) stuffer mushrooms
- 2 tbsp (30 ml) Extra‐virgin olive oil
- 3 tbsp (45ml) unsalted butter
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tbsp (30ml) diced red pepper
- ¼ tsp (1ml) dried oregano
- ¼ tsp dried thyme
- small pinch red pepper flakes
- ½ tsp (2ml) salt
- ¼ tsp (1ml) ground black pepper
- ¼ c (60ml) Greek Yogurt
- 2 tbsp (30ml) chopped green onion
- 1 tbsp (15ml) heavy cream
- ⅓ c (80ml) panko bread crumbs
- 1 tbsp (15ml) lemon juice
- 3 oz (85g) lump crab meat
- 2 oz (57g) finely chopped, cooked salmon
- 2 tbsp (30ml) grated Parmesan cheese
Directions
Preheat oven to 350°F (180°C).
Remove and finely chop mushroom stems. Place mushroom caps on a parchment lined baking sheet and brush with olive oil. Set aside.
In a frying pan, melt butter over medium high heat. Add reserved chopped mushroom stems, shallot, garlic and red pepper. Cook, stirring often, until tender, about 5 to 7 minutes. Remove frying pan from heat and stir in oregano, thyme, red pepper flakes, salt, pepper, yogurt, green onion, cream, bread crumbs, lemon juice, crab meat and shrimp. Divide filling among mushroom caps and sprinkle with parmesan cheese. Bake until mushrooms are tender and fill is warm, about 15 to 20 minutes. Serve mushrooms while still warm with hot sauce and lemon wedges on the side.
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