Stuffed Mushroom Caps
From ravenseyes 16 years ago
- 10 minutes to make
- Serves 12
This is a great do ahead and finish the final stage appetizer. Great for a crowd.
Ingredients
- 1 lb mushrooms (the bigger ones) shopping list
- 1 cup of Italian bread crumbs shopping list
- 1 cup shredded crab meat shopping list
- 1/2 cup grated sharp cheese Pecorino works well shopping list
- 1 tbsp fresh chopped parsley shopping list
- 1 large clove garlic smashed and chopped shopping list
- salt and pepper shopping list
How to make it
- Remove mushroom stems save approximately 4 or 5 stems and chop fine, clean mushrooms with a dry paper towel or mushroom brush do not run under water.
- Mix your bread crumbs, crab meat, cheese , garlic (you can substitute 1 tsp. garlic powder if you don't like strong flavor of near raw garlic) and parsley add the finely chopped mushroom stems. Salt and pepper to taste. This mixture can be made ahead and the mushrooms you cleaned can easily be kept in the fridge so long as you wrap them in paper towel and do not cover with plastic.
- Preheat oven to 425 degrees. Litely spray your cookie sheet with pam and arrange your mushroom caps, evenly divide your crab mixture, drizzle a little EVOO over each one and bake 8-10 mins or until bubbling. I have substituted anything from shrimp to pre cooked chicken in the caps - they are always a hit! Serve hot.
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