Makes 8 to 10
1 pound large fresh mushrooms
4 tablespoons butter, divided
1/4 cup plus 2 tablespoons panko bread crumbs
1/2 cup shredded fresh, canned or imitation crabmeat
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 375°F. Gently clean mushrooms by wiping them with a damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps.
Finely chop mushroom stems and remaining 1/4 pound whole mushrooms.
In a large skillet, melt 3 tablespoons butter over medium heat. Add chopped mushrooms and cook 4 to 5 minutes, or until tender.
Remove from heat and add 1/4 cup panko bread crumbs, the shredded crab, onion powder, salt and pepper; mix well.
Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on an ungreased rimmed baking sheet.
In a small bowl, combine remaining 2 tablespoons panko bread crumbs and 1 tablespoon melted butter; sprinkle evenly over tops of mushroom caps and bake 15 to 18 minutes, or until heated through.
Celebrate Chinese New Year with an East meets West tempter that gets its flavorful crunch from some popular Asian breadcrumbs. It?ll be a dish worthy of Confucius himself!