Cheese & Crab Stuffed Mushrooms
By PutoPinoy on Monday, July 09, 2007 At
Monday, July 09, 2007
Ingredients:
Remove stems from mushrooms and set CAPS aside; chop STEMS. In small skillet, saute onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing.
Place in 9 inch square or shallow baking dish. Pour wine around caps. Bake at 400 degrees for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.
- 1 lb. (2 pt.) fresh mushrooms
- 2 tbsp. onion, chopped
- 2 tbsp. butter
- 1/4 c. soft bread cubes
- 1/4 c. crab, finely chopped
- 1/2 tsp. salt
- 2 tsp. lemon juice
- 1/4 tsp. Worcestershire sauce
- 1/2 c. white wine (or cooking sherry)
- 1/2 c. Cheddar cheese, shredded
Remove stems from mushrooms and set CAPS aside; chop STEMS. In small skillet, saute onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing.
Place in 9 inch square or shallow baking dish. Pour wine around caps. Bake at 400 degrees for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.
