Crab Stuffed Mushroom Caps
24 large mushrooms (we used brown)
1 can flaked crabmeat
1 small onion, finely chopped
1 tsp dry mustard
2 cups parmesan cheese, shredded, divided
1 cup breadcrumbs
3 tsp Brass Ring Medium, divided
1 egg, beaten
3 tbsp. mayo
2/3 cup butter, melted
Preheat oven to 425 F. (we turned ours down to 375 F after 10 mins. of baking. I think it definitely needs the higher heat at the beginning)
Clean mushrooms, remove stems. Finely chop the stems and set aside. They will be added to the filling.
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan, breadcrumbs and 2 tsp Brass Ring Medium. Mix well, stir in beaten egg and mayo.
In a small pot, melt the butter and remaining Brass Ring Medium. Optional: can add a little bit of garlic, but there is already garlic in the BRM.
With a teaspoon, carefully add 4-6 drops of the melted butter mixture into the mushroom cap.
With a teaspoon, scoop the filling and place in the mushroom cap, filling it so it heaps up, and then flatten. Drizzle the remaining melted butter over the filling, letting it drip down the sides. Place a healthy amount of shredded parmesan on top.
Place into preheated oven for 20 mins. or until done (cheese is brown)
Sounds like a lot of work, but it was surprisingly easy, and the reward for the work... indescribable!