Recipe: Market Street Stuffed Mushrooms

In case after a decade the craving lasts, here is the crab stuffed mushroom recipe from Gastronomy restaurant group (Market Street, New York Restaurant, Cafe Pierpont and many more).

CRAB STUFFED MUSHROOMS

12 large domestic (or 2 Portobello) mushrooms, stemmed
2 tablespoons olive oil
1/4 cup celery, finely diced
1/4 cup onion, finely diced
6 ounces crab meat
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup heavy whipping cream (or 1/2 cup chicken stock with 1/8 cup Monterey Jack cheese, shredded)
1 cup Japanese bread crumbs (panko)
About 1/2 cup grated Parmesan cheese

Preheat broiler.

Cook mushrooms, stem side up, in baking dish under broiler for 3 minutes.

Cook celery and onion in olive oil in a saute pan over medium heat for 2 minutes. Add crab, base, parsley, and heavy cream, and cook 1 minute. Add bread crumbs, and cook until hot.

Spoon stuffing mixture into each mushroom cap, and top with Parmesan.

Cook under the broiler until Parmesan is golden.