Stuffed Mushrooms II Best Dishes

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Friday, February 1, 2019

Stuffed Mushrooms II

"Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley."

Ingredients :

1 pound big mushrooms
1 half tablespoons vegetable oil
4 tablespoons butter
1/4 cup minced onion
1 (6 ounce) can crab meat, drained
1/4 cup cream cheese, softened
1 egg, gently overwhelmed
2 cups sparkling bread crumbs
2 tablespoons chopped fresh parsley
half teaspoon salt
1/4 teaspoon floor black pepper

Instructions :

Prep : 25M	Cook : 10M	Ready in : 40M

Preheat oven to 350 degrees F (a hundred seventy five ranges C). Lightly grease a cookie sheet.
Clean mushrooms and do away with stems. Chop sufficient stem to yield one cup. Use a pastry brush to sweep the caps with vegetable oil.
In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the aggregate for 4 minutes, put off it from the warmth and let cool.
In a large blending bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the combination into the mushroom caps. Arrange the caps on the prepared cookie sheet.
In a small skillet, melt the ultimate butter and upload the last bread crumbs to the melted butter. Once the bread crumbs are covered gently sprinkle them over the mushroom caps.
Bake for 15 mins.

Notes :

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