Chesapeake Bay Crab-Stuffed Mushrooms Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
