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Crab Stuffed Mushrooms with Eureka Lemon Olive Oil

Crab Stuffed Mushrooms with Eureka Lemon Olive Oil

·        24 Baby Bella Mushrooms, cleaned
·        ¼ cup celery, chopped
·        2 T onion, chopped
·        2 T red bell pepper, chopped
·        ½ 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)
·        ¼ t. garlic powder
·        ½ t. Old Bay Seasoning
·        ¼ t. freshly ground black pepper
·        ¼ t. salt
·        1 egg
·        Lemon zest from a fresh lemon (optional)
·        ¼ - ½ cup Eureka Lemon olive oil
·        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