Stuffed Mushroom Caps Recipe
Ingredients
| Mushroom Caps- 12 large | ||
| Cooked Crab Meat- 1 lb. | ||
| Spring onion | 1 , chopped | |
| Bell pepper | 1 To taste | |
| Celery- 1head, chopped | ||
| Butter stick | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1 Dash | |
| Tabasco | 1 Dash | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) In a non-stick pan, melt butter and saute white part of onions, bell peppers and celery until soft.
3) Stir in the crabmeat, lemon juice, and season to taste.
4) Cook over low heat for 10 minutes.
MAKING
5) Mix in the crumbs, reserved green onion tops, parsley and cook 5 minutes more, stirring constantly.
6) Remove the pan off the heat and allow to cool.
7) Stuff the mushroom caps with the onion mixture and place on a baking sheet.
8) Bake in the oven for 7 to 10 minutes.
SERVING
9) Serve hot over a bed of mixed salad.
1) Preheat the oven to 350°F.
2) In a non-stick pan, melt butter and saute white part of onions, bell peppers and celery until soft.
3) Stir in the crabmeat, lemon juice, and season to taste.
4) Cook over low heat for 10 minutes.
MAKING
5) Mix in the crumbs, reserved green onion tops, parsley and cook 5 minutes more, stirring constantly.
6) Remove the pan off the heat and allow to cool.
7) Stuff the mushroom caps with the onion mixture and place on a baking sheet.
8) Bake in the oven for 7 to 10 minutes.
SERVING
9) Serve hot over a bed of mixed salad.
Chef
