Shelly's Recipe

CRAB-STUFFED MUSHROOMS VII

Category: Stuffed Mushrooms

36 large fresh mushrooms (about 3 lbs)
1/2 cup butter, divided
1-1/2 cups finely chopped onions
3 (6 oz ) cans crabmeat, drained, flaked and cartilage removed
3 tbsp lemon juice
1/2 cup mayonnaise
1/4 cup minced fresh parsley
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese

Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.

Place in a greased baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Serve warm. Yield: 3 dozen.