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Chesapeake Bay Crab-Stuffed Mushrooms

Western.Chefs's picture
Ingredients
  Mushrooms with stems 24 Large (2 Inch Diameter)
  Margarine/Butter 3 Tablespoon
  Onion 1 Small, finely chopped
  Stalk celery 1 Large, finely chopped
  Lump crabmeat 8 Ounce (Fresh)
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  White bread slices 2 , finely chopped
  Chopped fresh parsley 2 Tablespoon
  Non stick cooking spray 1
Directions

Remove stems from mushroom caps by gently wiggling and twisting stems.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2 x 10 1/2 inch jelly-roll pan.
Bake for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Gourmet

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