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Crab Stuffed Mushroom Caps

chef.tim.lee's picture
  Mushrooms 6 Pound
  Chopped onion 3 Cup (48 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Crabmeat 2 Pound
  Lemon 2
  Chopped parsley 1⁄2 Cup (8 tbs)
  Capers 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Dry sherry 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 1 1⁄2 Cup (24 tbs)

Clean mushrooms with damp paper towels.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350° for 20 minutes.

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