Crab Stuffed Mushroom Caps Recipe
Summary
Ingredients
| About 6 pounds large fresh mushrooms | ||
| Onion | 3 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Crabmeat | 2 Pound, drained, flaked | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Capers | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| 3/4 cup dry sherry Grated Parmesan cheese | ||
| Butter/Margarine | 1 1/2 Cup (16 tbs), melted | |
Directions
Clean mushrooms with damp paper towels.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350° for 20 minutes.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350° for 20 minutes.
Chef
