Easy gooey, cheesy stuffed mushrooms filled with cheese, scallions, and crab and baked until golden and sizzling!
Preheat your oven to 400°F. Prepare a baking sheet with tin foil.
Remove the stems from your mushrooms.
Toss mushrooms in olive oil. Set upside down on the baking sheet about 1/2 inch apart.
In a small sauté pan, combine 1 tsp of butter, your minced garlic clove, and your bread crumbs. Sauté over medium high heat for about 5 minutes until the fat has been absorbed and the garlic and crumbs are golden and aromatic.
In a bowl, combine the canned (and drained) crab meat, softened cream cheese, minced garlic, sliced scallions, grated cheddar, bread crumbs, tarragon, paprika, salt, and pepper. Mix with a fork until well combined.
Spoon the cream cheese mixture into each mushroom, making sure to fill the cavity. For button or baby bella mushrooms, use about 3 tbsp per mushroom. Larger mushrooms can take up to 1/4 cup each. It's okay if the topping is heaped up on top!
Top with a bit of extra grated cheddar and bread crumbs.
Place in the oven and bake for 25 minutes until golden and crispy.
Serve Immediately!
*Makes 12 button/baby bella mushrooms or 6 large portobello mushrooms