Lowcountry Crab and Pimiento Cheese Stuffed Mushrooms


1/2 loaf of French bread, toasted and chopped finely (about 3 cups)
1 clove garlic, minced
1/2 small onion, chopped finely
1/2 green pepper, chopped finely
6 ounces Pawley's Island Original Palmetto Pimiento Cheese
1/2 cup fresh parsley, chopped finely
1/2 cup grated Gruyere cheese
1/2 tablespoon cooking sherry
1 tablespoon olive oil
2 cups fresh or frozen crab meat
1 egg
1 teaspoon stone ground mustard
1 teaspoon fresh lemon juice
3 slices bacon, cooked crisp and crumbled
sea salt to taste
fresh ground pepper to taste
package of whole white mushrooms


Wash and drain the mushrooms and remove the stems.
Preheat oven to 375 degrees.
Combine all of the above ingredients (except the mushrooms) in a large bowl.
Mix the ingredients by hand and stuff each mushroom cap generously with the mixture.
Place stuffed mushrooms in a casserole dish.
Bake at 375 degrees 20 to 25 degrees or until stuffing is golden brown.
Make 12-18 mushrooms depending on the size of the mushrooms.

Note: Recipe developed by Kris Windham