Stuffed Mushrooms II
Medium French Dinner

Stuffed Mushrooms II

Total Time
1h 10m
20m prep · 50m cook
Servings
4 people
Rating
Difficulty
Medium
31 views

Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.

Ingredients

  • 1 pound large mushrooms
  • 1.5 tablespoons vegetable oil
  • 4 tablespoons butter
  • 0.25 cups minced onion
  • 1 can crab meat , 6 ounce
  • 0.25 cups cream cheese , softened
  • 1 egg , lightly beaten
  • 2 cups fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 0.5 teaspoons salt
  • 0.25 teaspoons ground black pepper

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

  2. 2

    Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.

  3. 3

    In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.

  4. 4

    In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.

  5. 5

    In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.

  6. 6

    Bake for 15 minutes.

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Nutrition Facts

Per serving

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