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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil; coat with cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem-sides up, in prepared pan.
Heat oil in a medium skillet. Add chopped mushroom stems, onion and garlic; sauté for 3 minutes. Stir in shrimp (or crabmeat) and parsley; heat through. Remove from heat; stir in breadcrumbs, wine (or sherry), basil and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with foil.
Bake for 10 minutes; remove foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot.