These easy peasy crab stuffed mushrooms make an awesome holiday appetizer; perfect for your next party!
Towards the end, add your garlic and continue to saute until onions and celery are translucent and tender.
MAKE AHEAD DIRECTIONS: Follow all the steps as written minus the addition of panko and the baking of the mushrooms - you'll do that right before serving. When I'm making these in advance I skip using a skillet and arrange my stuffed mushrooms on a lined baking sheet. Cover with plastic wrap or foil and place in the fridge up to 24 hours in advance, then remove cover, add panko and bake. Easy peasy!
GLUTEN FREE? Skip the panko and you're good to go!
LOVE MUSHROOMS? You can pack more mushrooms flavor into each stuffed shroom by mincing some of the mushroom stems and sautéing it along with the carrot and celery for the filling.
Recipe by Peas and Crayons - Crab Stuffed Mushrooms https://peasandcrayons.com/2015/11/crab-stuffed-mushrooms.html