Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

20 mushrooms caps
3 Tbs Italian salad dressing
1 cup crab meat
1/2 cup mayonnaise
1/4 cup minced onion
3/4 cup bread crumbs; divided
2 beaten eggs

Preheat oven to 350F.

Marinate mushroom caps in Italian dressing for 20 minutes. Combine crab
meat, mayonnaise, onion, eggs, and 1/2 cup bread crumbs. Fill mushrooms
with crabmeat mixture. Sprinkle remaining 1/4 cup bread crumbs on top.
Bake 15-20 minutes until golden.

By marinating the mushrooms, does it keep them from shrinking when cooked? Or do you have suggestions on how to keep this from happening. I make crab stuffed mushrooms and I always end up with more stuffing than mushrooms.

Once mushrooms are removed from their original containers they seem to draw in because the water/moisture from the container is not present to keep them from shrinking. They shrink automatically with cooking - releasing their water content. You can try soaking them in water for 15 minutes.

What I do is simmer the empty caps before hand; it gives a bit of mushroom flavored broth to the stuffing, and it shows me how large or small the caps will be. I like it that. I do buy the large ones from Costco so I get as big a mushroom as I can, though.