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Stuffed Mushroom Caps w/Crab & Basil




Source of Recipe


Peggy B.


List of Ingredients




3 cups shredded Monterey Jack cheese (about 3/4 pound)
1/2 cup plain bread crumbs
1/8-teaspoon kosher salt
2 green onions, sliced thin
2 teaspoons fresh Basil finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
1-pound fresh crab meat
48 medium-sized button mushrooms
Cooling oil


Recipe



In a medium bowl, combine the cheese, breadcrumbs, salt, green onions and basil. In a separate, smaller bowl, combine the Tabasco sauce, wine, lemon juice, garlic and egg; add to the breadcrumb mixture. Add the crab meat to the bread crumb mixture and mix gently until well blended. Refrigerate for at least an hour, or overnight.

Pre-heat the oven to 400° degrees F.

Carefully remove mushroom stems out of the caps. (Reserve the stems for soups or salads.) Wet your hands with cold water, take a small handful of stuffing in your palm and mold into a round ball. Place the stuffing firmly inside the mushroom cap, being careful not to break the mushroom. Place the stuffed mushroom on an oiled cookie sheet. Repeat until all the mushrooms are filled, placing them on the cookie sheet without touching each other. (At this point, the mushrooms can be refrigerated and baked later.)

Bake for 15 – 20 minutes or until the stuffing is lightly browned and serve. They can also be reheated if not served immediately.

YIELD: 48 Mushroom Caps