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Categories:
garlic butter chili powder Parmesan cheese mayonnaise Italian style seasoned bread crumbs salt crabmeat mushrooms cooking sherry
Viewed: 40 - Published at: 3 years agoIngredients
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/4 cup Italian-style seasoned bread crumbs
- salt and pepper to taste
- 2 (6 ounce) cans crabmeat, drained and flaked
- 18 large fresh mushrooms, stems removed
- 1/4 cup cooking sherry
Method
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, cook and stir the garlic in the butter until tender.
- In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayonnaise, Italian-style breadcrumbs, salt and pepper. Increase the amount of mayonnaise, if desired. Fold in the crabmeat.
- Stuff mushroom caps generously with the mixture from the bowl.
- Pour cooking sherry in a large baking dish. Arrange stuffed mushroom caps, stuffing side up, in the baking dish. Top with remaining Parmesan cheese. Bake 10 minutes in the preheated oven.
- Raise oven temperature to broil. Continue cooking mushrooms 3 to 5 minutes, or until stuffing is bubbly and lightly browned. Allow to cool slightly before serving.
