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Appetizers - Mushroom Caps stuffed with Crab at GulfCoastRecipes.Com
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Mushroom Caps stuffed with Crab
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Ingredients
- 16 large mushrooms
- 3 tablespoons thyme, freshly chopped
- 4 tablespoons olive oil
- 1/3 cup dried bread crumbs
- 4 tablespoons unsalted butter
- Salt
- Unsalted butter for basting
- Freshly ground black pepper
- 9 tablespoons onion, minced
- 1/3 cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- ½ cup crabmeat
- 3 tablespoons Italian parsley, freshly chopped
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Recipe Info
Category : Appetizers
Rating : 5
Contributor : marc
Print Recipe
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Directions
Preheat oven to 350 degrees. Wash the mushrooms and remove the stems. Chop the stems.
Heat the oil in a large sauté pan over high heat. Add 3 tablespoons butter. Add onions and sauté until clear. Add garlic and mushroom stems. Sauté until wilted. Add crabmeat and cook 5 minutes, stirring all ingredients.
Add parsley and bread crumbs. Season and stir. Pile mixture into mushroom caps. Sprinkle with cheese. Place mushroom caps in shallow dish. Add white wine. Bake in oven for 15 minutes. Baste with butter if desired while cooking. Remove from oven and pour off wine. Serve hot.
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