Prep: 25 minutes • Bake: 12 minutes • Serves: 10
2 teaspoons olive oil
3 tablespoons finely chopped shallot
3 tablespoons finely chopped celery
1/4 cup cream cheese, softened
2 tablespoons sour cream
1 tablespoon mayonnaise
1-1/2 teaspoons fresh lemon juice
1-1/2 teaspoons salt
8 ounces refrigerated or canned white and/or lump crabmeat, drained and picked through (about 1 cup)
4 tablespoons unsalted butter
3/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1. Preheat oven to 350°. Heat large covered saucepot of water to simmering over high heat. Add mushrooms and cook 2 minutes; drain and pat dry with paper towels. Meanwhile, in small skillet, heat oil over medium heat. Add shallot and celery and cook 1 minute; remove from heat and cool 5 minutes.
2. In medium bowl, stir cream cheese, sour cream, mayonnaise, lemon juice and salt; old in crabmeat and shallot mixture. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; add breadcrumbs and Parmesan cheese, and toss until well combined. Makes about 1-1/2 cups.
3. Place mushrooms, opening side up, on rimmed baking pan. Evenly fill mushrooms with cream cheese mixture; evenly top with breadcrumb mixture. Bake 12 to 15 minutes or until tops are golden brown.
Approximate nutritional values per serving (3 mushrooms): 137 Calories, 9g Fat (6g Saturated), 42mg Cholesterol, 496mg Sodium, 7g Carbohydrates, 1g Fiber, 7g Protein