Dungeness Crab Stuffed Mushrooms
Presented by: Chef Taylor Cole, Yellow Church Café
- 1/2 lb. Dungeness crab meat
- 1/4 cup aioli
- 1/2 cup fresh parsley, chopped
- 1/2 cup green onions, chopped
- 2 Tablespoons of Parmesan
- 1/2 lemon, juiced
- 12 white mushroom caps
- 1 teaspoon balsamic reduction
- salt & pepper to taste
Combine the crab meat, aioli, green onions, and Parmesan in a medium sized mixing bowl. Season mixture with salt and pepper, to taste.
Remove stems from mushrooms. Stuff the mushroom caps with the Dungeness mixture using a 1 oz. ice cream scoop or your hand. Transfer onto a sheet pan, lightly oil with olive oil, then place sheet pan into the oven and bake for about 12 minutes at 400°F, or until the filling is hot and cheese is melted.
Plate and garnish with a drizzle of balsamic reduction, Parmesan cheese, and chopped parsley.