Shelly's Recipe

MUSHROOMS STUFFED WITH CRAB CREOLE-STYLE

Category: Stuffed Mushrooms

1 lb lump crab meat
1 large carton fresh jumbo mushrooms, stems removed and chopped
1/2 cup onions, minced
1/2 cup seasoned Italian bread crumbs
2 tbsp pimentos, minced
1/4 cup butter
1/4 cup white wine, preferably Rhine
Salt and pepper, to taste
Water, if necessary to regain moistness
1 tbsp olive oil

In a skillet, melt butter and olive oil, saute onions and stems, season with salt and pepper and continue to cook 5-10 minutes. Add wine and cook only long enough to evaporate alcohol. Add cooked mixture to crab meat, mixing well. Add breadcrumbs, pimentos and water, if needed, to keep moistened. Stuff each cap with filling and place in an ovenproof plate, brown under broiler.

Note: They can burn easily so keep watching them. Ad they finish, add a small piece of favorite cheese on top to melt on mushroom after taking out of oven.