Lake Kitchen

¼ cup shallots, finely minced

1 egg white

1 Tablespoon sour cream

2 Tablespoons mayonnaise

1 Tablespoon fresh parsley, minced

1 ½ teaspoon fresh thyme, minced

1 teaspoon garlic, minced

½ teaspoon lemon zest

3 Tablespoons parmesan cheese, finely shredded

2 teaspoon ketchup

½ teaspoon Dijon mustard

1 ½ Tablespoons cream cheese, room temperature

¼ teaspoon salt

1/8 teaspoon pepper

2/3 cup Dungeness crab meat, flaked (in a pinch use canned crab meat)

½ cup panko bread crumbs

24 medium button mushrooms, stems removed

¼-3/4 cup champagne or white wine

2 teaspoons avocado oil

Pre-heat your oven to 400 degrees.

In a medium mixing bowl, mix together the shallot, egg white, sour cream, mayonnaise, parsley, thyme, garlic, lemon zest, parmesan cheese, ketchup, Dijon, cream cheese, salt, pepper, panko and crab meat. With a spoon, fill each mushroom cap evenly with the mixture (about 2 teaspoons in each).

Pour equal amounts champagne and water into a medium to large baking dish, enough to cover the bottom of the pan. Place the stuffed mushrooms into the dish and drizzle the tops with avocado.

Bake for 25 – 30 minutes.