CRABMEAT STUFFED MUSHROOMS   
  Ingredients :
    36 mushrooms, medium size, cleaned
    6 tablespoons butter
    2 garlic cloves, finely chopped
    ¾ cups bread crumbs
    ½ cup grated parmesan cheese
    2 tablespoons parsley leaves, chopped
    Salt
    Pepper
    Optional: More grated parmesan cheese or bread crumbs to sprinkle mushrooms

  Preparation:

Remove stems from mushrooms and reserve caps. Finely chop stems. In a large skillet melt 4 tablespoons of butter and sauté stems with garlic for 4 or 5 minutes. Add crabmeat, bread crumbs, parmesan cheese, parsley and season with salt and pepper. Cook for 3 minutes until hot. Transfer mixture to a medium size bowl and cool. Clean skillet with paper towel and melt remaining butter. Working in batches, sauté mushroom caps in butter for 5 minutes or until tender.

Preheat oven to 350°F (180°C). Divide, evenly, crabmeat mixture into mushroom caps.
Transfer mushroom caps to a previously greased sheet. Bake in oven for 15 minutes or until heated through. Transfer to a serving dish and serve immediately.

Other appetizers with mushrooms:
Mushroom beignets
Goat cheese mushroom appetizer
Marinated mushroom appetizers
 
        36 mushrooms
       
 
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