Ingredients: |
Ingredients: 6 TBSP butter
¾ medium onion, diced
1 lb. mushroom stems, chopped
1 tsp. salt
2 tsp. pepper
¼ tsp. cayenne (or more if you like it spicy)
2 chicken bouillon cubes, mashed
½ cup parmesan cheese
2 cups seasoned bread crumbs
6 cans crabmeat, drained
2 tsp. chopped parsley
Juice from 1 large lemon
3 lbs. mushrooms (large caps) washed/drained/stems removed and saved
½ cup white wine (if you like)
6 TBSP butter
½ cup shredded mozzarella cheese
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Directions: |
Directions:Preheat oven to 350'. In a large heavy large skillet, melt 6 TBSP butter. Add in diced onions and sauté until limp. Add in mushroom stems, salt, peppers,bouillon cubes, drained crabmeat, and parsley. Cook about 7 to 10 minutes till blended. Remove from heat; mix in parmesan cheese and bread crumbs. (Don't overcook this mixture because it still has to be baked.) Spray a 9x11" baking pan with Pam. Arrange your drained mushroom caps in the baking pan. Then, one by one, use your hands to scoop up some of the crabmeat mixture and gently squish it into the mushroom cap. I am always a bit sparing at first to insure I will have enough to fill all my mushrooms, then go back and add to them again until all filling used up. Then squeeze lemon juice over the filled mushrooms. Melt remaining butter. Pour it over the mushrooms. Pour white wine over the mushrooms. Sprinkle generously with mozzarella cheese. Bake 15-20 minutes or until cheese melted on top and mushrooms are hot. Enjoy! |
This recipe for Connie's Crabmeat Stuffed Mushrooms is from