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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/2 lb crabmeat, flaked and cleaned of any cartilage and shell fragments
5 tbsp butter
3 tbsp onion, chopped
3 tbsp flour
1 cup milk
1/8 tsp salt
Pinch cayenne pepper
2 tbsp parmesan cheese and dried bread crumbs
1 tbsp parsley, chopped
25 medium mushrooms, stems removed and chopped
2 tbsp dry sherry
6 tbsp grated gruyere cheese
Preheat oven to 350. Melt 3 tbsp butter in a saute pan. Add the onion and chopped mushroom stems over medium heat, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5-6 minutes more, stirring, until thick and creamy. Do not let mixture scorch. Remove from heat.
Add the crabmeat, salt, cayenne pepper and parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be a thick as a stuffing. Allow it to cool to room temperature.
Heat the remaining 2 tbsp of butter in another saute pan. Saute the mushroom caps until tender, about 3 minutes.
While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool.
Mount 1 tbsp stuffing in each cap; sprinkle them with the gruyere cheese. Place caps on a greased baking sheet and bake at 350 for 10 minutes, until bubbling. Serve hot
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MUSHROOMS STUFFED WITH CRAB AND GRUYERE
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/2 lb crabmeat, flaked and cleaned of any cartilage and shell fragments
5 tbsp butter
3 tbsp onion, chopped
3 tbsp flour
1 cup milk
1/8 tsp salt
Pinch cayenne pepper
2 tbsp parmesan cheese and dried bread crumbs
1 tbsp parsley, chopped
25 medium mushrooms, stems removed and chopped
2 tbsp dry sherry
6 tbsp grated gruyere cheese
Preheat oven to 350. Melt 3 tbsp butter in a saute pan. Add the onion and chopped mushroom stems over medium heat, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5-6 minutes more, stirring, until thick and creamy. Do not let mixture scorch. Remove from heat.
Add the crabmeat, salt, cayenne pepper and parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be a thick as a stuffing. Allow it to cool to room temperature.
Heat the remaining 2 tbsp of butter in another saute pan. Saute the mushroom caps until tender, about 3 minutes.
While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool.
Mount 1 tbsp stuffing in each cap; sprinkle them with the gruyere cheese. Place caps on a greased baking sheet and bake at 350 for 10 minutes, until bubbling. Serve hot
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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