๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 20-25 Baby Bella Mushrooms
๐ธ 2 tablespoons of Oliveziaโs Spicy Calabrian Pesto Infused Olive Oil
๐ธ Salt to taste
๐ธ 8 oz of cream cheese (room temp)
๐ธ 4 oz of crab meat โ chopped finely.
๐ธ 1 tablespoons of Oliveziaโs Basil Infused Olive Oil
๐ธ 4 minced garlic cloves
๐ธ ยฝ teaspoon of paprika
๐ธ ยฝ teaspoon of ground black pepper
๐ธ ยผ teaspoon of salt
๐ธ ยผ cup of breadcrumbs
๐ธ 2 tablespoons of grated parmesan cheese
๐ธ 1 tablespoon of chopped parsley
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms and place mushroom caps, open-end up on a lined baking sheet. Brush Oliveziaโs Spicy Calabrian Pesto Infused Olive Oil on all your mushrooms and season with salt. Finely chop your mushroom stems and set aside to mix into stuffing.
In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese. Stuff mushroom caps with the filling, then sprinkle parmesan cheese on top.
Bake uncovered at 400 degrees F. until mushrooms are very tender and the filling is nicely browned (approx. 30 min). Serve hot and top with chopped parsley.
Adapted from: Veronica Foods
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