Spicy Crab Stuffed Mushrooms

By á-174942

Ingredients

• 12 ounces white mushrooms cleaned, and stems removed
• 1 pound lump crabmeat picked over for shells and cartilage
• 1 teaspoon chopped garlic
• 1/2 cup chopped pickled jalapeños
• 1/4 pound pepper Jack cheese grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• 2 ounces Parmigiano-Reggiano cheese grated
• 2 radicchio heads cut in half, and grilled

Preparation

Step 1

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper.

In a large bowl, mix together crabmeat, garlic, jalapeños, 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.

This recipe yields 8 appetizer servings.