Grilled Crab and Fontina Stuffed Mushrooms

Name: Grilled Crab and Fontina Stuffed Mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters panko-style bread crumbs; 1 pinch Pinch of cayenne pepper; 24 mediums crimini mushrooms, wiped clean, stems removed; 2 Tbsps dry white wine; 24 servings Type of fire: two-zone indirect; 118 milliliters shredded Italian fontina cheese, divided; 24 servings Grill heat: high; 24 servings Kosher salt and freshly ground black pepper; 1 Tbsp freshly squeezed lemon juice from 1 lemon; 151 grams fresh lump crabmeat; 2 Tbsps olive oil; 1 teaspoon paprika; 3 Tbsps finely chopped shallots (About 1 medium); 3 Tbsps unsalted butter

Grilled Crab and Fontin If you have fontina cheese, lump crabmeat, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Melt butter in medium skillet over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 5 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add white wine and cook for 1 minute more. Stir in panko bread crumbs, remove from heat, let cool for 10 minutes. Stir in crabmeat, 1/3 cup fontina cheese, lemon juice, and paprika. Season with salt and pepper to taste.

Ingredients you will need

Panko

Salt And Pepper

Fontina Cheese

Lemon Juice

White Wine

Crabmeat

Paprika

In a large bowl, gently toss mushroom caps in olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mushrooms

Equipment you will use

Bowl

Remove mushrooms to plate and stuff each with crab stuffing mixture. Top mushrooms with remaining cheese.

Ingredients you will need

Mushrooms

Stuffing

Cheese

Crab

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Arrange mushrooms over cool side of the grill. Cover and cook until cheese is melted and lightly browned, 15 to 20 minutes.

Ingredients you will need

Mushrooms

Cheese

Cooking Oil

Equipment you will use

Grill

Remove from grill, let cool for 5 minutes, then serve.

Equipment you will use

Grill

Equipment

Frying Pan

Bowl

Grill

Ingredients

Servings:

118milliliters

panko-style bread crumbs 1pinch

Pinch of cayenne pepper 24mediums

crimini mushrooms, wiped clean, stems removed 2Tbsps

dry white wine 24servings

Type of fire: two-zone indirect 118milliliters

shredded Italian fontina cheese, divided 24servings

Grill heat: high 24servings

Kosher salt and freshly ground black pepper 1Tbsp

freshly squeezed lemon juice from 1 lemon 151grams

fresh lump crabmeat 2Tbsps

olive oil 1teaspoon

paprika 3Tbsps

finely chopped shallots (About 1 medium)3Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.