Crab Stuffed Mushrooms The Best Recipes

Thursday, June 17, 2010

Crab Stuffed Mushrooms

"This tasty appetizer pro with thyme, oregano, and savory. Choose extensive mushrooms, about 2 inches across. When cleaning mushrooms, do not run them underneath water. They are like little sponges, and will soak up it; just wipe them smooth with a damp towel. The filling may be made with sparkling, canned, or imitation crabmeat. If the usage of canned, be sure to rinse it first."

Ingredients :

1 pound fresh mushrooms
7 oz. Crabmeat
5 green onions, thinly sliced
1/four teaspoon dried thyme
1/four teaspoon dried oregano
1/four teaspoon floor savory
ground black pepper to flavor
1/four cup grated Parmesan cheese
1/three cup mayonnaise
three tablespoons grated Parmesan cheese
1/four teaspoon paprika

Instructions :

Prep : 25M	Cook : 6M	Ready in : 40M

Preheat the oven to 350 degrees F (175 stages C).
In a medium bowl, combine crabmeat, inexperienced onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until nicely mixed. Refrigerate filling till ready to be used.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the bottom of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and location them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve right away

Notes :

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