Shelly's Recipe

BUTTERY CRAB STUFFED MUSHROOMS

Category: Stuffed Mushrooms

25 large button mushrooms (about 3/4 lb.)
1/4 cup (1/2 stick) butter
1 clove garlic, minced
6 oz. fresh or canned crabmeat
1/3 cup bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp dry sherry
1 tsp oregano
1/2 tsp salt
1/8 tsp pepper

Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely. Saute mushroom stems and minced garlic in a frying pan in 2 tbsp of the butter until lightly browned.

Drain crabmeat. Combine it with the cooked mushroom stems, bread crumbs, Parmesan cheese, sherry, oregano, salt and pepper and mix all well.

Slowly saute mushroom caps in remaining 2 tbsp of butter until tender, turning once. Remove and drain on a paper towel.

Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.