You may also like
Categories:
fresh mushrooms celery onions red bell peppers crabmeat oyster crackers Cheddar cheese garlic black pepper salt egg water Cheddar cheese
Viewed: 19 - Published at: 8 years agoIngredients
- 1 lb fresh mushrooms, approximately 35 to 40 (big enough to stuff!)
- 14 cup celery, finely chopped
- 2 tablespoons onions, finely chopped
- 2 tablespoons red bell peppers, finely chopped
- 12 lb crabmeat
- 2 cups oyster crackers, crushed
- 12 cup cheddar cheese, shredded
- 14 teaspoon garlic powder
- 12 teaspoon Old Bay Seasoning
- 14 teaspoon black pepper, ground
- 14 teaspoon salt
- 1 egg
- 12 cup water
- 6 slices white cheddar cheese
Method
- Preheat oven to 400F.
- Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
- While vegetables cool, wash mushrooms and remove stems.
- Set caps to the side and finely chop half of the stems.
- Discard the other half of the stems or use elsewhere.
- Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
- Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
- Spoon 1 teaspoon of stuffing into each mushroom.
- Cover with sliced cheese.
- Bake in oven for 12-15 minutes until cheese is lightly browned.
