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Categories:
white mushrooms butter Swiss cheese salad crab meat white wine wine margarine all-purpose flour milk Parmesan cheese nutmeg
Viewed: 37 - Published at: 3 years agoIngredients
- 24 large white mushrooms
- 2 tbsp. butter or margarine
- 1 cup finely shredded Swiss cheese
- 1 can salad crab meat, cartiledge removed, drained - reserve juice
- 4 tablespoons dry white wine
- (Cooking wine may be substituted)
- 3 tbsp. margarine or butter
- 3 rounded tbsp. all-purpose flour
- Milk - see below for amount
- 1 tbsp. grated Parmesan cheese
- Pinch of nutmeg
Method
- Preheat oven to 350 degrees.
- Wipe mushrooms with a paper towel and remove stems. Set stems aside.
- In a 13x9 in glass baking pan, melt the first 2 tablespoons of butter, tip pan so melted butter covers bottom. Arrange mushrooms flat side down in pan.
- Cut ends off mushroom stems and chop finely. Melt the 3 tbsp. butter or margarine in a medium saucepan. Saute mushroom stems in butter over medium-low heat until just soft.
- Add the 3 tbsp. flour, and blend well. Remove pan from heat.
- Pour reserved juice from crab and white wine into a 2 cup measuring cup. Add enough milk to make 1 1/2 cups. Slowly add to flour mixture in pan, stirring constantly. Return pan to medium heat, and stir constantly until mixture thickens. Add the Parmesan cheese, nutmeg and 1/3 cup of the shredded Swiss and stir to blend.
- Fill mushroom cups with the crab mixture. Sprinkle with remaining Swiss cheese and bake
- for 25-30 minutes or until cheese just starts to turn light brown. Serve hot.
