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Categories:
mushrooms butter onion garlic breadcrumbs parsley mayonnaise Parmesan cheese sherry Worcestershire sauce salt ground red pepper lump crabmeat butter
Viewed: 37 - Published at: a year agoIngredients
- 1 1/2 lbs very fresh large mushrooms, about 18
- 3 tablespoons butter or 3 tablespoons margarine
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup soft breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 3 tablespoons grated parmesan cheese
- 2 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 8 ounces fresh lump crabmeat, drained
- 2 tablespoons butter or 2 tablespoons margarine, melted
Method
- Remove and chop mushroom stems; set the mushroom caps aside.
- Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. Saute 3 to 5 minutes or until tender. Stir in bread crumbs and next 7 ingredients until mixture is well blended. Gently stir in crabmeat.
- Spoon crabmeat mixture evenly into mushroom caps. Place on rack in a broiler pan. Drizzle with melted butter.
- Bake at 350°F for 20 minutes. Serve hot.
