Crab Stuffed Mushrooms
- large package of mushrooms, white or brown (your choice) washed and patted dry
- 1 can lump crab meat
- 1 medium sweet onion
- 2 cloves garlic
- 1 T olive oil
- 1 can artichoke hearts, drained and chopped
- 1 C sour cream
- 1/2 C Parmesan, grated fine
- 1 T Tony Chachere's Cajun Seasoning (or more if you like a little more spice)
- 1/4 C minced parsley
- salt and pepper to taste
Preheat your oven to 350 degrees. Clean your mushrooms and remove each stem. Pat dry and set aside. In a pan, saute your onion and garlic in olive oil until transparent and soft. Wash your crab meat making sure no shells are present, pat dry and place in large mixing bowl. Add the cooled onion and garlic mixture along with the artichokes, sour cream, Parmesan, cajun seasoning, parsley then salt and pepper to taste. Mix well and stuff each mushroom CAP with crab mixture.
Place in oven set at 350 degrees for 15 - 20 minutes until cooked through then under high heat, broil until tops are browned!
Serve and enjoy!