Crab Stuffed Mushrooms

Ingredients ~

8 ounces lump crab meat, drained
1 lb cremini or white button mushrooms
1 tablespoon butter
1/2 cup onion, very finely chopped
2 cloves garlic, very finely chopped
6 ounces cream cheese, softened
2 tablespoons dry bread crumbs
1-1/2 tablespoons lemon juice
Salt and freshly ground black pepper
1/4 lb Fontina cheese, thinly sliced

Preparation ~

Clean the mushrooms and remove the stems. Set the mushroom caps aside and finely chop the stems.

Heat the butter in a small skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, 2 to 3 minutes. Add the chopped mushroom stems and continue cooking until any excess moisture has evaporated and the mushrooms are nicely browned, 4 to 5 minutes longer. Remove from the heat and allow to cool for at least 10 minutes.

Preheat the oven to 375°F and spray a shallow baking pan with nonstick spray.

Place the cream cheese in a mixing bowl and add the crab meat, bread crumbs and lemon juice. Add the cooled onion-garlic mixture and combine thoroughly. Season to taste with salt and pepper.

Using a teaspoon, fill each mushroom cap with the crab mixture, mounding slightly on the top and arrange them on the prepared baking sheet. Bake until the mushrooms are tender, 10 to 12 minutes. Remove from the oven and top each mushroom with some sliced Fontina cheese.

Return the mushrooms to the oven until the cheese has melted, 1 to 2 minutes. Transfer to a serving dish and serve immediately.

Makes 8 servings