Crab-Stuffed Mushrooms

[Recipes Index] [World of Chefs]

For the Salad:

• 24 large, fresh mushrooms, cleaned with stems
• separated from the caps
• 1-1/2 tablespoons extra virgin olive oil
• 4 scallions finely chopped
• 1 clove garlic minced
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1/4 cup dry breadcrumbs
• 1/4 cup heavy cream
• 3/4 lb. fresh crabmeat (frozen or canned, drained, can
• be substituted if necessary)
• Freshly grated Parmesan cheese

Preparation:

Preheat the oven to 350 degrees F. Chop the mushroom stems. In a sauté pan over low heat, pour in the olive oil and add the mushroom stems, scallions and garlic. Cook until most of the liquid has evaporated, approximately 8 to 10 minutes. Add the salt, cayenne, breadcrumbs and cream and mix well. Add the crabmeat and gently stir until well mixed and the ingredients are heated through.

Stuff the mushroom caps with the crab stuffing. Sprinkle the cheese over the tops. Place the mushrooms on a lightly greased baking sheet and bake for ten minutes. Then place the mushrooms under the broiler for 2 to 3 minutes until the cheese turns golden. Serve immediately.