Parmesan/Crab Stuffed Mushrooms

Parmesan/Crab Stuffed Mushrooms

This is a combination of a Williams-Sonoma recipe and one on the internet, and my tweaks.

Ingredients:

About 1 lb or more of large mushrooms. White or brown. 3-4 green onions, finely sliced and chopped 2 cloves garlic, minced 3-4 Tbl. butter 1-2 Tbl olive oil ½ cup breadcrumbs ¼ cup grated Parmesan 1 Tbl. thyme, fresh if possible 1 tsp. Italian herb blend (basil leafbasil, thyme, rosemary, marjoram, oregano, red pepper flakes, garlic powder) ½ tsp. Himilayan salt Zest of lime or lemon About ½ cup of crab Cherry cooking wine if needed

Directions:

1. Ready skillet for stove top, or baking dish for oven, by coating with olive oil 2. Remove mushroom stems and chop fine. Remove and discard beard and excess inner lip of mushrooms, and discard that or save for something else. 3. Heat skillet and melt butter, adding olive oil. As it is warming up, mince garlic and finely chop green onion. 4. Cook mushroom stems for 5-7 minutes or until it looks about done. Then add the onion and garlic, cook for another 5-7 minutes. 5. Meanwhile, mix into a bowl everything else. If it seems too dry to form into the mushroom cavities, add sherry and some olive oil. Stuff the shrooms, and and top with more Parmesan if you want. 6. Place stuffed mushroom in skillet for the stove, or baking dish for the oven, and cover. Cook on low until the Parmesan is melted, about 15 minutes.