Oven: 375 degrees F
Yield: approximately 30 stuffed mushrooms
½ portion of crab cake recipe
½ cup Parmigiano Reggiano cheese
1 ¼ cup shredded Gruyere cheese, divided
30 white button mushrooms, cleaned and stemmed
Olive oil spray
Pre-heat oven to 375 degrees F
Spray a large sheet pan with vegetable oil spray
Stem, clean and dry button mushrooms
Place crab mixture in a medium sized mixing bowl and gently blend in all Parmigiano Reggiano cheese and 1 cup of Gruyere cheese.
Stuff each mushroom with crab mixture with enough to create a small mound on the top of each mushroom. Chop remaining ½ cup of Gruyere cheese and sprinkle over tops of all stuffed mushrooms
Place mushrooms on baking sheet ¼-inch to 1/2 -inch apart allowing enough space for mushrooms to cook, but close enough so that they do not topple over while baking. Spray tops of mushrooms with olive oil spray.
Bake for approximately 20 minutes until mushrooms are tender, not too soft and lightly browned.
If mushrooms are of varying sizes, allow the larger ones to cook a little longer.
- Small portabella mushrooms (Baby Bellas) may be substituted for the white buttons for an earthier, stronger flavor.