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Submitted by
Mary Schmaltz (CO)
Ingredients
4 Tbsp. Dried Tomato & Garlic Pesto Mix
7 Tbsp. olive oil, divided
4 Tbsp. water
4 Tbsp. grated Parmesan cheese, divided
1 lb. large mushrooms
3/4 cup dried breadcrumbs , divided
1 cup crabmeat
Directions
Combine Dried Tomato & Garlic Pesto Mix with 3 tablespoons olive oil, water and 3 tablespoons Parmesan cheese; set aside. Clean and stem mushrooms; mince stems. Combine prepared Dried Tomato & Garlic Pesto Mix with 1/4 cup breadcrumbs. Heat remaining oil in skillet; sauté mushroom stems. Add 1/4 cup breadcrumbs and pesto mixture. Remove from heat; add crabmeat. Stuff mushroom caps with crabmeat mixture; top with remaining breadcrumbs and cheese. Bake at 350° for 20 minutes. Makes 3-4 servings.
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