Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.