"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 Crab Stuffed Mushrooms, by Brenda Zogg, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-3 dozen fresh mushrooms 8 oz. pkg. cream cheese 1 Tbsp. milk 2 small cans crab meat drained well 1 Tbsp. horseradish dash of worcestershire sauce salt and pepper to taste Shredded monterey jack cheese
Clean mushrooms and remove stems. Blend all of the remaining ingredients together except the cheese. Fill mushroom caps with the mixture and place in a greased, shallow pan. Sprinkle the tops with the shredded cheese. Bake at 350º for 10 minutes until hot and bubbly.
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