Crab Stuffed Mushrooms
(From: Beth at Xeney)
24 or so medium sized fresh mushrooms, preferably brown ones.
1/4 cup chopped onion
1-2 cloves garlic, minced
1 tsp dried parsley
1/4 margarine or butter, plus an additional 1-2 tbsp margarine
2/3 cup fine dry bread crumbs
1/2 cup (2 ounces) shredded cheddar or crumbled blue cheese
1 6 ounce can shredded white crab meat, drained, or 3/4 cup fresh crab
meat, minced or shredded.
1. Melt 1-2 tablespoons of margarine in a glass baking dish. Set
aside.
2. Rinse and drain mushrooms. Chop the stems into small pieces and
set them aside. Place mushroom caps in baking dish, coating the
outside with the melted margarine. You can skip this part, but I
think it makes them tastier.
3. In a medium saucepan (or an electric skillet if you don't have
a stove), melt the margarine or butter and stir in the onion,
garlic, chopped mushroom stems, and parsley. Simmer until the onions
are tender. (Note: I run the onion, garlic, and mushroom stems
through a food processor. They should be chopped very
fine.)
4. Stir in cheese and breadcrumbs. Remove from heat and stir in crab
meat.
5. Fill mushroom caps, and cook in a 425 degree oven for 8-15
minutes, or until filling is golden brown and mushrooms are cooked.
(Cooking time varies a lot depending on the size of the mushrooms.)
The original version of this used blue cheese, but because my guy
doesn't like blue cheese, either, I made them today with cheddar.
Much as I love blue cheese, I have to admit the cheddar version is
really, really good.
Enjoy!
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