Ingredients Jump to Instructions ↓

  1. 12 ounces white mushrooms, cleaned and stems removed

  2. 1 pound lump crabmeat, picked over for shells and cartilage

  3. 1 teaspoon chopped garlic

  4. 1/2 cup chopped pickled jalapenos

  5. 1/4 pound pepper Jack cheese, grated

  6. 1 teaspoon Worcestershire sauce

  7. 1 teaspoon hot sauce

  8. 1/2 teaspoon salt

  9. 1/4 cup mayonnaise

  10. 2 ounces Parmigiano-Reggiano cheese, grated

  11. 2 heads radicchio, cut in half and grilled

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350ºF.

  2. Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

  3. Yield : 8 appetizer servings


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