"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Mushrooms, by Louise Wilkinson, is from Weezie's Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. fresh mushrooms 1 pkg. frozen crab meat 1-4 oz. pkg. cream cheese 1/2-3/4 c. shredded cheddar or mozzarella cheese 1/2 c. bread crumbs
Preheat oven to 350ºF. Pull stems from mushrooms and set aside. Place mushroom caps on cookie sheet. Mix stems, cream cheese, crab meat, cheddar cheese (save some to sprinkle over top) and bread crumbs with hand mixer until resembles paste. Place by tablespoonfuls into caps and sprinkle with remaining cheddar cheese. Bake for 10 - 15 minutes.
10 - 12
I make this one for all my parties and they go so quick now that I have had to make double batches.
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