12Large/Medium Mushrooms, stems removed and finely chopped
4Oz.Lump or Claw Crab Meat
4Oz.Shrimp, chopped into small pieces
3Tbsp.Cream Cheese, room temperature
3Green onions, finely chopped
¼Red Bell Pepper, finely chopped
¼CupCrushed Saltines
2Tbsp.Heaping Grated Parmesan Cheese
1Tbsp.Parsley, chopped
2Tbsp.Land ‘o Lakes Light Butter, divided
2Lemons, one zested and one cut into wedges
Sriracha to taste
Salt & Pepper to taste
¼CupWhite Wine
Cooking Spray
1Tbsp.Chives, finely chopped (to serve)
Lemon Wedges (to serve)
More Parmesan cheese (to serve)
Instructions
Preheat oven to 350 degrees. Wipe your mushroom caps clean. Place caps, cavity side down, in a baking dish sprayed with cooking spray. Bake for 10 minutes to soften. Remove from oven. Cool until able to handle. Turn over and salt and pepper the inside of the caps.
Meanwhile, sauté the chopped pepper, mushrooms and onions in a skillet on the stove that has been sprayed with cooking spray. Salt and pepper the mixture. Put to the side to cool.
In a bowl, mix the crab, shrimp, cream cheese, cooled mushrooms, onions and peppers, lemon zest, a couple of dashes of Sriracha, salt and pepper. Fill the mushroom caps with the mixture and put back in the baking dish.
In a small bowl, mix the crushed saltines, Parmesan cheese and chopped parsley. Add one tablespoon of melted butter and mix. Top the mushrooms with the breadcrumb mixture. Press down on the crumbs so they adhere to the filling.
Pour the wine and the remaining tablespoon of melted butter around the mushrooms in the baking dish. Cover with foil. Bake for 25 minutes. TIP: spray the foil on the side touching the mushrooms. It will prevent sticking when you remove it.
Uncover the mushrooms and put under the broiler for two minutes to brown the top. Serve garnished with the chopped chives, more freshly grated Parmesan and the lemon wedges.