• Preheat oven to 400°F. In a small saucepan over medium-low heat, bring tomato sauce to a simmer.
  • Remove stems from mushrooms and brush off any excess dirt. Brush a small amount of olive oil all over and inside mushrooms. Season with salt and pepper.
  • Halve each plant-based crab cake and stuff each half into a mushroom. Shape the outside to create a smooth top.
  • Spread tomato sauce in a 2-quart baking dish and arrange stuffed mushrooms on top.
  • Cover the baking dish with parchment paper and aluminum foil and form a tight seal. Bake for 40 minutes. Uncover, sprinkle parmesan over mushrooms, and bake for 10 minutes more.
  • Garnish with tomato sauce spooned over the top and fresh basil.
Crab Stuffed Baby Bella Mushrooms
  • Preparation15 minutes
  • Cook Time 50 minutes
  • Serves 4

INgredients

  • 3 cups marinara sauce sauce
  • 16 baby bella mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 package Good Catch® New England Style Plant-Based Crab Cakes, thawed in refrigerator
  • ¼ cup chopped fresh basil
  • ½ cup shredded plant-based parmesan cheese

Instructions

  • Preheat oven to 400°F. In a small saucepan over medium-low heat, bring tomato sauce to a simmer.
  • Remove stems from mushrooms and brush off any excess dirt. Brush a small amount of olive oil all over and inside mushrooms. Season with salt and pepper.
  • Halve each plant-based crab cake and stuff each half into a mushroom. Shape the outside to create a smooth top.
  • Spread tomato sauce in a 2-quart baking dish and arrange stuffed mushrooms on top.
  • Cover the baking dish with parchment paper and aluminum foil and form a tight seal. Bake for 40 minutes. Uncover, sprinkle parmesan over mushrooms, and bake for 10 minutes more.
  • Garnish with tomato sauce spooned over the top and fresh basil.