Recipe

Stuffed Mushroom Caps Recipe

	Ravenseyes / All my dishes 10 months, 3 weeks ago This is a great do ahead and finish the final stage appetizer. Great for a crowd. Prep:15m Cook:10m Servings:12	Ravenseyes
	great finger food

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Ingredients

1 lb mushrooms (the bigger ones)

1 cup of Italian bread crumbs

1 cup shredded crab meat

1/2 cup grated sharp cheese Pecorino works well

1 tbsp fresh chopped parsley

1 large clove garlic smashed and chopped

salt and pepper

Directions

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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Comments

debbie919 10 months, 2 weeks ago said:
Sounds great! =)

krumkake 10 months, 2 weeks ago said:
I love crab meat in stuffed mushrooms - you just can't go wrong with that...a recipe I will have to try soon. Thank you!

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