Crab Stuffed Mushroom Caps
|Chopped onion||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Capers||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||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 350Â° for 20 minutes.