Crab & "Original" Stuffed Mushrooms

[Photo: "Original" Stuffed Mushroom on the left, and Crab Stuffed Mushroom on the right]

I made two different types of stuffed mushrooms tonight for dinner... Crab stuffed mushrooms, and I'll call the other style "the Original stuffed mushroom".

Crab Stuffed Mushrooms:

- Fresh oversized mushrooms
- 1/2 a cup of crabmeat
- 2 green onions / scallions
- 1/4 teaspoon crushed red pepper
- Fresh ground black pepper, to taste
- 3 tablespoons mayonnaise (i used mayo made with olive oil)
- 3 tablespoons freshly grated Parmesan cheese

Directions:
1. Preheat the oven to 350 degrees F
2. In a medium bowl, combine crabmeat, green onions, spice and pepper. Mix in mayonnaise and the grated Parmesan cheese until well combined. Refrigerate filling until ready for use.
3. Wipe the mushrooms clean with a damp towel. Remove stems (Save the stems, I used it for the next recipe) Fill the mushroom caps with rounded teaspoonfuls of filing, and place them in an ungreased shallow baking dish. Sprinkle tops with parmesan.
4. Bake for 20 minutes, Remove from oven, and serve immediately.

"Original" Stuffed Mushrooms:

- 2 tablespoons minced garlic
- 1 tablespoon extra virgin olive oil
- 1/4 red onion
- Oversized mushrooms
- 1/4 cup of parmesan cheese
- 1/4 teaspoon ground black pepper
- Mint leaves
- Basil leaves
- 1/4 cup bread crumbs (I used a loaf of sourdough bread and hand grated it)

Directions:
1. Preheat oven to 350 degrees F
2. Grease the pan with some olive oil
3. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
4. Heat oil in a large skillet over medium heat. Add garlic, red onion and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
5. When garlic and mushroom mixture is no longer hot, stir in parmesan cheese, basil leaves, mint leaves, black pepper, and crushed red pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
6. Bake for 15 - 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.