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Ding's Stuffed Mushrooms Recipe

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This recipe for Ding's Stuffed Mushrooms, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barby Raymond Jansz
Added: Friday, October 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (7.5 oz.) crabmeat
1/4 c. Parmesan cheese, grated
12 jumbo muchrooms
2 scallions, thinly sliced
1/2 c. mayo
1/2 c. butter
Small pinch of rosemary, thyme, oregano, savory
Salt and pepper, to taste

Directions:
Directions:
Drain crabmeat and remove cartilage; press to remove excess fluid. Flake crabmeat with a fork and add scallions, Parmesan cheese, seasonings and mayo.

Remove stems from mushrooms; scrape gills with spoon to make deep cuts. Cook mushrooms cap-side-down in butter for about 10 minutes, basting frequently. Remove caps, drain and cool.

Stuff mushrooms with crabmeat mixture; place in ungreased shallow baking dish and bake for 5 minutes at 325 F. Sprinkle with Parmesan cheese and then broil until golden brown.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
My sister-in-law Denise Ertsman always brought these stuffed mushrooms when she would visit Daddy.......what a treat!

 

 

 

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