Chesapeake Bay Crab-Stuffed Mushrooms Recipe
Hey, its weekend! It's time for some Chesapeake Bay Crab-stuffed Mushrooms once more! No other ingredient will make Chesapeake Bay Crab-stuffed Mushrooms taste so yummy than Vegetable. This Chesapeake Bay Crab-stuffed Mushrooms when served as a Side Dish will bring happiness in your dining room. This Chesapeake Bay Crab-stuffed Mushrooms is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
24 lg. mushrooms with stems(2 inch diameter)
3 T. margarine or butter
1 sm. onion, finely chopped
1 lg. celery stalk, finely chopped
8 oz. fresh lump crabmeat
1 T. all-purpose flour
1/2 tsp. Salt
1/4 tsp. coarsely ground black pepper
1 c. milk
2 T. dry sherry
2 slices white bread, finely chopped
2 T. chopped fresh parsley
Nonstick cooking spray
Directions
Remove stems from mushroom caps by gently wiggling and twisting stems.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2 x 10 1/2 inch jelly-roll pan.
Bake for 20 minutes.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2 x 10 1/2 inch jelly-roll pan.
Bake for 20 minutes.
