Today we kick off our tribute to mothers. Any great meal needs to start with a wonderful appetizer, and these mushrooms really fit the bill. They are packed full of flavor and almost melt in your mouth. They will disappear so quickly you just might need to make a double batch!
Ingredients
16 oz. Baby Bella mushrooms
1 can crab meat, 6 oz., drained
2 T onion, chopped
½ c Parmesan cheese, grated
½ c bread crumbs, fresh
1 tsp. dried parsley
½ tsp. dry mustard
Dash black pepper
Dash cayenne pepper
Dash garlic powder
1 egg, beaten
1½ T mayonnaise
1 Pkg. Knorr Hollandaise Sauce mix
Instructions
Remove the stems from the mushrooms. Chop the stems fine and place into a mixing bowl. Add all remaining ingredients (except the sauce mix of course) and mix well to combine. Using a small scoop mound the top of each mushroom cap. Gently place the filled mushrooms into a 12" Dutch oven. Bake at 350 for about 25 minuted until golden brown. Meanwhile, in a separate sauce pan on your camp stove, make the Hollandaise sauce according to the package directions. If you are feeling ambitious you can make your own from scratch!
When cooked, remove the mushrooms from your oven, plate and pour a little sauce over the top. Serve warm.
Recipe by Three Guys Outside at https://www.3guysoutside.com/2016/04/crab-stuffed-mushrooms/