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Stuffed Mushrooms (crab filled) Recipe

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This recipe for Stuffed Mushrooms (crab filled), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 very large mushrooms (portobello or large white 3 or 4 inch diameter)
2 tbsp. butter
1/2 c. heavy cream
1 tsp. oil
3 tbsp. sherry (optional)
1/2 tsp. tarragon
1 c. crabmeat, backfin or chunk, cooked or raw
1 tsp. cornstarch
1/2 c. diced swiss cheese

Directions:
Directions:
Clean mushrooms, remove stems, saute' caps for 3 minutes or so in butter until partly cooked. Remove caps from skillet and set aside. Chop stems and saute' in same skillet with oil and a bit more butter if needed for about 3 minutes. Add cream, sherry and tarragon. Boil, stirring until reduced by 1/2. Blend crabmeat and cornstarch and add to cream mixture in skillet. Simmer 5 minutes (more if crab was raw). Put mushroom caps in baking pan or sheet large enough to hold them. Fill each cap with crab mixture and top with cheese. Bake at 400 degrees for about 20 minutes. Check for tenderness with toothpick. Transfer to serving dish and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
One hour.

 

 

 

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