Crab Stuffed Mushrooms
3 tbsp |
Butter |
12 |
Large mushrooms (approx. 3” in diameter) |
1 |
Small onion, finely chopped |
1 |
Garlic clove, finely chopped |
½ cup |
Bread crumbs |
½ cup |
Crabmeat |
1 |
Egg, slightly beaten |
2 tbsp |
Heavy cream |
¼ cup |
Grated parmesan cheese |
2 tbsp |
Chopped fresh parsley |
1 tsp |
Salt |
1 tsp |
Freshly ground white pepper |
1 |
Large lemon, cut into 6 wedges |
- Remove mushroom stems from mushrooms and finely chop stems.
- Melt the butter in a skillet over moderate heat. Add the chopped mushroom stems, onions and garlic and sauté for 7-10 minutes or until onion is soft and the liquid from the mushrooms has evaporated.
- Preheat oven to 400˚F.
- Combine the chopped mushroom stem mixture with the breadcrumbs, crabmeat, egg, cream, cheese, parsley, salt and pepper.
- Spoon the mixture into the 12 mushroom caps, mounding and smoothing it in place.
- Place the mushrooms in a baking dish and bake them for about 15 minutes, until the stuffing is slightly browned.
- Serve with lemon slices.
- Makes 6 servings (2 pieces per serving).
- Option: Use smaller mushroom caps and serve as hors d’oeuvres.