Ingredients
- 12 ounces white-colored mushrooms, cleaned and stems removed
- 1 pound lump crabmeat, selected over for shells and cartilage
- 1 teaspoon chopped garlic clove
- 1/2 cup chopped pickled jalapenos
- 1/4 pound pepper Jack cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 2 ounces Parmigiano-Reggiano cheese, grated
- 2 heads radicchio, decline in half and grilled
Directions
Preheat the oven to 350 levels. Place mushroom caps on the baking sheet lined with parchment paper. Inside a large bowl, mix together crabmeat, garlic clove, jalapenos, pepper Jack, Worcestershire sauce. hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Convey a heaping tablespoon from the crab mixture in to the cap of every mushroom. Bake the mushroom caps for half an hour. Serve warm with grilled radicchio.
Recipe adapted from Everyday Is Really A Party Cook book, by Emeril Lagasse, with Marcelle