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Categories:
mushrooms olive oil Romano cheese fresh parsley salt ground pepper cream cheese breadcrumbs crabmeat lemon juice cognac mustard
Viewed: 58 - Published at: 2 years agoIngredients
- 24 large mushrooms
- 2 12 teaspoons olive oil
- 4 tablespoons grated romano cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 12 teaspoon fresh ground pepper
- 8 ounces cream cheese, softened
- 1 12 tablespoons breadcrumbs
- 4 ounces crabmeat
- 1 tablespoon fresh lemon juice
- 1 12 teaspoons cognac
- 1 teaspoon Dijon mustard
Method
- Remove mushroom stems.
- Combine 2 TBSP romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes.
- Fill mushrooms with a 1/2 inch crown left on top.
- Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between.
- Bake 10 minutes at 350 degrees.
- Remove mushrooms from oven; sprinkle with 2 TBSP Romano cheese.
- Preheat broiler.
- Place mushrooms under broiler until cheese melts and is golden.
