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Mushrooms Stuffed with Crab

Source of Recipe


From "365 Ways to Prepare for Christmas"






List of Ingredients



• 36 medium-sized mushrooms
  
• 2 Tbsp olive oil
  
• 1 small shallot, peeled and minced
  
• 1 medium clove garlic, peeled and minced
  
• 1 (8-ounce) pkg. light cream cheese
  
• 2 Tbsp lemon juice
  
• 2 Tbsp minced parsley
  
• 1 tsp prepared horseradish
  
• 1/4 tsp salt
  
• 1/8 to 1/4 tsp cayenne pepper
  
• 1 (6-ounce) can crab meat, drained well
  
• Paprika for garnish
  






Instructions



1. Wipe the mushrooms with a damp paper towel. Remove the stems and chop finely.
   
   
2. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped mushroom stems, shallot and garlic. Cook until the mushroom liquid is exuded and then evaporates, about 3 minutes.
   
   
3. In a food processor, combine the cream cheese, lemon juice, parsley, horseradish, salt and cayenne. Process until blended and smooth. Add the crab and mushrooms. Process just until blended. Transfer to a bowl.
   
   
4. Heat the remaining olive oil in a large skillet. Add the mushroom caps and toss in the oil. Arrange in a jelly roll pan or 2 smaller pans.
   
   
5. Spoon a generous kitchen teaspoon of the filling in each mushroom. Dust with paprika. Bake in a preheated 375-degree oven 12 minutes. Transfer the mushrooms to a baking sheet lined with several layers of paper towels to drain a few minutes. Arrange on a platter and serve.
   
   Makes 36 mushrooms.