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Categories:
mushrooms garlic butter mushroom stems carrot celery onion lemon juice lemon zest white wine bread crumbs Parmesan cheese lemons
Viewed: 52 - Published at: 3 years agoIngredients
- 24 whole Mushrooms Cleaned And Stems Removed
- 1 Tablespoon Minced Garlic
- 3 Tablespoons Butter
- 24 whole Mushroom Stems Finely Chopped
- 1 whole Carrot, Finely Chopped
- 1 stalk Celery Finely Chopped
- 1 whole Onion, finely chopped
- 1 Tablespoon Lemon Juice From 1 Of The Lemons
- 1/2 teaspoons Lemon Zest
- 1/4 cups Dry White Wine
- 1 cup Diced Cooked Crabmeat (You Can Also Use Canned)
- 3/4 cups Bread Crumbs, Italian Or Panko Is Fine
- 1/2 cups Grated Parmesan Cheese
- 2 whole Lemons
Method
- Preheat oven to 400 degrees F. Remove stems from mushrooms.
- Set aside caps.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the chopped stems, carrots, celery and onions and cook until soft, about 5 minutes.
- Stir in lemon juice, lemon zest and wine, continue cooking another 2 minutes.
- Remove from heat and add crabmeat, bread crumbs, and parmesan cheese.
- Thoroughly blend the mixture.
- Place mushroom caps cavity side up in a 13x9 inch pan.
- Stuff mushrooms with mixture and bake uncovered in the preheated oven 20 to 30 minutes, until lightly browned.
- Slice up 2 lemons.
- Serve warm with lemon wedges.
