Crabmeat Stuffed Mushrooms with Blender Hollandaise
Ingredients
- 1 24-ounce package white mushrooms
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 teaspoons Lea & Perrins (Worcestershire sauce)
- 1/2 teaspoon garlic powder
- 5 tablespoons butter
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped green onions
- 1/4 cup finely chopped mushroom stems
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons finely chopped celery
- 2 garlic cloves, minced
- 1 pound crab claw meat
- 1 teaspoon Creole seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon parsley flakes
- Pinch of cayenne
- 1 large egg, lightly beaten
- 1/4 cup Italian bread crumbs
- Salt and black pepper to taste
- 2/3 cup Blender Hollandaise, see recipe
Instructions
Preheat oven to 350 degrees. Clean mushrooms with damp paper towels. Carefully separate stems from caps. Chop enough stems to measure 1/4 cup; discard the rest or save for another use. Lightly season mushroom caps with salt and black pepper and place in a large resealable plastic bag. In a small bowl, combine olive oil, Lea & Perrins and garlic powder; pour over mushrooms. Set aside. In a large skillet over medium heat, melt butter. Add onions, green onions, chopped mushroom stems, bell pepper and celery; cook, stirring frequently, until tender, 3-5 minutes. Add garlic; cook another 3 minutes. Add crab claw meat, Creole seasoning, thyme, parsley and cayenne; blend well. Season to taste with salt and black pepper. Remove from heat and stir in beaten egg and bread crumbs. Transfer mushrooms to a large baking dish. Spoon generous amounts of stuffing into each mushroom cap; drizzle olive oil on top. Bake, uncovered, until mushrooms are tender and filling is golden brown, 15-20 minutes. Serve immediately with Blender Hollandaise. Makes 6-8 servings.