Ingredients
24 baby bell mushrooms, chopped
1/4 cup celery, chopped
2T onion, chopped
2 T red bell pepper, chopped
1/2 lb. crab meat (I used pasteurized-lump)
Saltine Crackers
1 cup shredded mozzarella cheese, divided (1/2 to be used to sprinkle on top before baking)
1/4 t. Garlic powder
1/4 t. Salt
1 egg
Lemon zest from a fresh lemon (optional)
1/4-1/2 cup Eureka Lemon Olive Oil
Preparation:
Preheat oven to 400 degrees
Saute celery, onion, and red bell pepper in butter until soft, set aside
Wash (or peel) skins of mushrooms and remove stems
Set caps to the side and chop half of the stems.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients and mix well.
Stuff mushroom caps with crab mixture and place in a buttered baking dish (can divide and place in individual casseroles or baking dishes)
Sprinkle with remaining mozzarella cheese
Drizzle melted butter on tops
Bake in oven until cheese is melted and lightly browned
Remove from oven and drizzle Eureka Lemon Olive oil over tops