Stuffed Mushrooms II

Ingredients

• 1 pound large mushrooms
• 1.5 tablespoons vegetable oil
• 4 tablespoons butter
• 0.25 cups minced onion
• 1 , 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.