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    SUPER 'SHROOMS


    Source of Recipe


    the web

    Recipe Introduction


    There's plenty of room for play in the recipe. The only firm rule: Use more crab than cream cheese.

    List of Ingredients




    24 large white mushrooms
    1/2 to 3/4 pound fresh, cooked crab meat, flaked or chopped
    4 ozs cream cheese (lowfat or regular), softened
    1 teaspoon mayonnaise
    Minced onion to taste
    Tabasco to taste
    Finely chopped celery or minced garlic, if desired
    1/2 cup Parmesan cheese (preferably freshly grated)
    Salt to taste

    Recipe



    Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, mayonnaise and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture. Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.

    Makes 24 stuffed mushrooms

 

 

 


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