Crab Stuffed Mushrooms

Serves 6-8

4 tablespoons butter, divided
1/2 cup minced shallots
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon fresh cracked pepper
4 ounces mascarpone cheese
2 tablespoons finely chopped parsley
2 tablespoons lemon juice
8 oz crab meat
16 large mushrooms, cleaned, stems removed
20 Ritz crackers
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees.

Melt 2 Tablespoons butter in a skillet over medium heat. Add shallots and sauté for 4 minutes until soft and start to sweat. Add garlic and salt and sauté an additional minute. Turn heat to low and add mascarpone cheese and let it melt. Turn off heat and add parsley, crab and lemon juice. Toss to combine and set aside.

Place ritz in a ziplock bag and crush them using a rolling pin. Melt remaining 2 tablespoons of butter in a skillet over medium heat. Add ritz cracker crumbs and stir and toss until golden, about 3 minutes.

Place mushroom caps on a baking sheet. Drizzle with olive oil and salt. Fill each mushroom generously with crab mixture. Top each with a large pinch of bread crumbs and a sprinkle of Parmesan. Bake mushrooms for 12 - 15 minutes until golden.