- 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.
