Lowcountry Crab and Pimiento Cheese Stuffed Mushrooms

Ingredients:

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

Directions:

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
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