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Cheesy Crab-Stuffed Mushrooms

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Crab-stuffed mushrooms may have you thinking about fancy five-star restaurants. But fancy food doesn't have to be, and often isn't, difficult to prepare, as this recipe proves. You can make this dish easily at home—even ahead of time. Cover, refrigerate, and pop the mushrooms into the oven as your first guest arrives. Everyone will be so impressed."

List of Ingredients

â—¦ 1 pound (12 to 16) mushrooms, 1 to 1 ½ inches in diameter
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons chopped onion
â—¦ ½ cup fresh, soft bread cubes
â—¦ ½ cup (4 ounces) fresh crabmeat, picked over and finely chopped
â—¦ ½ teaspoon kosher salt
â—¦ 2 teaspoons fresh lemon juice
â—¦ ½ teaspoon Worcestershire sauce
â—¦ 2 tablespoons chopped fresh parsley
â—¦ ½ cup dry white wine
â—¦ ½ cup (2 ounces) shredded Cheddar


Recipe

Preheat the oven to 400° F.
Remove the stems from the mushrooms and set aside the caps. Finely chop the stems.

Melt the butter in a small skillet over medium heat. Add the onion and stems and sauté for 4 to 5 minutes. Add the bread cubes and crabmeat, stirring constantly until lightly brown. Stir in the salt, lemon juice, Worcestershire sauce, and parsley.

Fill the mushroom caps with the crab mixture. Arrange the mushrooms in a single layer in a shallow baking dish. Pour the white wine in the bottom of the baking dish. Bake for 15 minutes. Remove the dish from the oven and sprinkle on the Cheddar. Bake for 8 to 10 minutes more, until the cheese melts.
Serve hot.

Makes 12 to 16 mushrooms