Melissa Friday’s Crab-Stuffed Mushrooms
This is a wonderful stuffing for fish, mushrooms and lobster tails!
2 cups stale French bread, torn or cut into small pieces
½ to ¾ cups whole milk
Mix these 3 together in a large bowl and set aside. Put just enough milk for the bread to soak up and be sure not to over-saturate with milk.
½ stick real butter
1 tablespoon olive oil
2 stalks celery finely chopped
1/2 bunch green onions, chopped
1 onion, chopped
3 cloves fresh garlic, chopped
1 t. each of salt, pepper, garlic powder, onion powder and Cajun seasoning (add more if needed)
½ cup grated parmesan
1 cup fresh lump crabmeat (You could substitute 1 cup chopped, cooked shrimp)
Melt the oil and butter in a black skillet and add all veggies, sauté until very soft. Add seasonings and parmesan cheese. Remove from heat and stir in crabmeat and add this mixture to the bread mixture and stir well.
15 medium-size portabella mushrooms, stems cut out and clean out a big area of the mushroom. Stuff each one generously and bake at 350 for 25 to 30 minutes or until browned on top.
This makes a wonderful stuffing for mushrooms, fish and lobster tails.