Description
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Ingredients
- 1 pound large mushrooms
- 1 ½ tablespoons vegetable oil
- 4 tablespoons butter
- ¼ cup minced onion
- 1 (6 ounce) can crab meat, drained
- ¼ cup cream cheese, softened
- 1 egg, lightly beaten
- 2 cups fresh bread crumbs
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet
- melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes
- remove it from the heat and let cool.
- In a large mixing bowl
- combine the mushroom-onion mixture
- crabmeat
- cream cheese
- egg
- 1 cup bread crumbs
- parsley
- salt
- and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet
- melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 10