Here are a couple of Recipes for stuffed mushrooms. I actually like the one without bread crumbs the best out of the two but they are both tasty.
Crab Stuffed Mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley
1. Preheat oven to 300 degrees.
2. Clean mushrooms.
3. Combine remaining ingredients and stuff into mushrooms.
4. Bake for 20 minutes.
EPICURIOUS FOOD: RECIPE FILEhttp://www.epicurious.com/run/recipelview?
This recipe comes from my brother, Chris, a high-school athletic coach. If you think stuffed mushrooms sound too foofy for Super Bowl Sunday, I refer you to "Little" Brother. He tells me they are winners every time. There's plenty of room for play in the recipe. The only firm rule: Use more crab than cream cheese.
24 large white mushrooms
1/2 to 3/4 pound fresh cooked crab meat, flaked or chopped
( I used the canned crabmeat )
4 oz. cream cheese (low-fat or regular), softened
1 teaspoon mayonnaise .
minced onion to taste
Tabasco to taste
finely chopped celery or minced garlic, if desired
1/2 cup Parmesan cheese (preferably freshly grated)
salt to taste
Preheat the oven to 350 degrees F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.
Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.
Makes 24 stuffed mushrooms.
Epicurious January 1998 Stephen Pascal "Super Bowl Family Affairs"
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