Shelly's Recipe

CRAB-STUFFED MUSHROOMS II

Category: Stuffed Mushrooms

24 large mushrooms
2 1/2 tsp olive oil
4 tbsp grated Romano cheese
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 (8 oz) pkg cream cheese, softened
11/2 tbsp bread crumbs
4 oz crabmeat, rinsed and tossed with 1 tbsp fresh lemon juice
Juice of 1/2 lemon
11/2 tsp cognac
1 tsp Dijon mustard

Remove mushroom stems. Combine 2 tbsp of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2 inch crown left on top. Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake at 350 for 10 minutes. Remove mushrooms from oven; sprinkle with remaining Romano cheese. Preheat broiler. Place mushrooms under broiler until cheese melts and is golden.