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Buttery Crab Stuffed Mushrooms




Source of Recipe


Internet


List of Ingredients




25 large button mushrooms (about ¾ lb.)
¼ cup (½ stick) Creamery Butter
1 clove garlic, minced
6 oz. fresh or canned crabmeat
1/3 cup bread crumbs
3 Tablespoons grated Parmesan cheese
2 Tablespoons dry sherry
1 teaspoon oregano
½ teaspoon salt
1/8 teaspoon pepper


Recipe



Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely. Sauté mushroom stems and minced garlic in a frying pan in 2 Tablespoons 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 sauté mushroom caps in remaining 2 Tablespoons 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.

Yield: 25 appetizers