Stuffed champignons

Ingredients:

Garlic Butter

• 3 cloves of garlic
• 12 tbsp (180 g) butter, room temperature
• Finely grated zest and juice of 1 lemon
• 1 cup coarsely chopped fresh parsley
• Salt and freshly ground pepper

Mushrooms

• 16 large button mushrooms, stems removed
• 2 tbsp. l. olive oil
• Salt
• 1 shallot, chopped
• 250 g crab meat, chopped
• 1/4 cup dry white wine
• Freshly ground pepper
• 1/4 cup panko breadcrumbs
• Juice of 1 lemon

Preparation:

1. Garlic Butter: Chop the garlic in a food processor. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper, and process until smooth. Refrigerate for 30 minutes.
2. Prepare champignon mushrooms: Preheat the oven to 200°C. Toss the mushrooms with 1 tablespoon of olive oil and season with salt. Stuff each mushroom with 1 teaspoon of garlic butter (reserve the remaining butter for the crab meat). Place the mushrooms in a baking dish and bake until softened, about 15 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallots and crab meat and sauté for about 3 minutes. Pour in the wine and cook, stirring, for about 1 minute. Add the remaining butter and season with salt and pepper. Transfer to a bowl, reserving the juices in the skillet.
4. Remove the mushrooms from the oven and stuff them with crab meat. Stir. panko breadcrumbs Add the juice to the pan and sprinkle over the mushrooms. Return the mushrooms to the oven and bake until golden brown, about 2 minutes. Transfer the crab-stuffed mushrooms to a serving platter and drizzle with lemon juice.