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Stuffed Mushrooms II

4

40 min

Stuffed Mushrooms II

Stuffed Mushrooms II Photo 1

Time

40 min

Serving

10 persons

Calories

200

Rating

4.00★ (84)

Cuisine

Author: Victoria Buriak
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.

Ingredients

  • large mushrooms: 1 pound
  • ½ tablespoons vegetable oil: 1 piece
  • butter: 4 Tbsp
  • onion: 0.25 cup (minced)
  • crab meat: 1 can (6 ounce can, drained)
  • cream cheese: 0.25 cup (softened)
  • egg, lightly: 1 piece (beaten)
  • bread crumbs: 2 cups (fresh)
  • fresh parsley: 2 Tbsp (chopped)
  • salt: 0.5 tsp
  • ground black pepper: 0.25 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
    Stuffed Mushrooms II Photo 2
  2. Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
    Stuffed Mushrooms II Photo 3
  3. In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
    Stuffed Mushrooms II Photo 4
  4. In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
    Stuffed Mushrooms II Photo 5
  5. In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
    Stuffed Mushrooms II Photo 6
  6. Bake for 15 minutes.
    Stuffed Mushrooms II Photo 7

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