Stuffed Mushrooms II
Description
Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.
Ingredients
•
1 pound large mushrooms
•
1 1/2 tablespoons vegetable oil
•
4 tablespoons butter
•
1/4 cup minced onion
•
1 (6 ounce) can crab meat, drained
•
1/4 cup cream cheese, softened
•
1 egg, lightly beaten
•
2 cups fresh bread crumbs
•
2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
•
1/4 teaspoon ground black pepper
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
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
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
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
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
Bake for 15 minutes.