Dungeness Crab Stuffed Mushrooms
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Restaurant:
Jackalope Grill/Chef Tim Garling Ingredients:
15 medium mushrooms about 2 inches in diameter
½ C fresh Oregon Dungeness Crab
2 T olive oil plus extra for drizzling
2 scallions, including 2 inches of the green top, minced
1 large clove of garlic, minced
2 ½ T chopped parsley, flat leaf preferred
3T grated Italian Parmesan cheese
¼ c good quality mayonnaise
salt and pepper
Tabasco
1T dry white wine
bread crumbs
Method:
- Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
- In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
- Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
- Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
- Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
- Bake until the mushrooms are soft and golden brown. Serve immediately.
Serves:
4 
