I used to make stuffed mushrooms all of the time, but I haven’t made them in years. For some reason, I was craving them the other day. I used to use breadcrumbs, but I came up with a completely grain-free version.
I use canned crabmeat because it is cheap, fresh would be even nicer.
1 package (8-10 oz) mushrooms, large enough to stuff
1 can crabmeat, drained
1 Tbsp minced shallot
1-2 cloves garlic, minced
1/4 cup grated Romano (sheep’s milk) cheese
1 Tbsp butter
1 tsp thyme
Remove stems from mushrooms and chop. Heat butter in pan and saute mushroom stems, garlic, and shallots until soft. Mix in crabmeat, cheese, and thyme. Fill mushroom caps with the stuffing. Sprinkle paprika over the top.
Bake at 350 for about 15 minutes, or until mushrooms are brown and soft.