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1
I usually make these with fresh crabmeat because its readily available to me, but I have sucessfully used canned crabmeat on many occasions.
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2
I prefer finely shredded mozzarella, but regular shredded or grated can be used.
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3
You may also substitute pepper jack or a similar white cheese, but I dont suggest using cheddar.
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4
Serving amount depends on the size of mushrooms you use.
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5
This will fill 4 full-sized portobellos, but you can also use the baby bellas.
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6
The large white button mushrooms make great party appetizers.
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7
Mix bearnaise sauce according to package instructions and let cool while you clean the mushrooms.
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8
Carefully remove stems from mushrooms.
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9
Use a small spoon and scoop out the gills underneath but be careful not to break the wall of the cap.
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Rinse under cold water and blot dry with a paper towel.
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In a small bowl, break up crabmeat and lightly season with Cajun seasoning if desired.
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12
Add shredded cheese and mix.
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13
Add about 1/2 cup of bearnaise sauce and mix gently.
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14
Add just enough bread crumbs to hold together.
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15
If you get it too dry, just add a little more sauce.
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16
Spray the bottom of a shallow pan with butter spray.
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Spray the bottoms of the mushrooms and place open side up in the pan.
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Spray the inside of the mushroom lightly and sprinkle with sea salt if desired.
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Fill cap with crabmeat mixture, spray again with butter spray.
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20
Sprinkle with cayenne pepper, paprika or tarragon if desired.
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Bake till heated through (see note below).
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22
Note: if the filling is too moist, or if the mushrooms are baked too long, theyll spread out and the filling will run.
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23
You can cut back on the amount of cheese or sauce or add more bread crumbs.
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24
I prefer the mushrooms to be firm so I try not to overcook them.
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25
I cant remember what temperature worked best, but Ive done them at 350 degrees for about 20-30 minutes and Ive done them at 450 degrees for 10- 20 minutes.
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26
As I said, its a very forgiving recipe.
