Thursday, October 14, 2010

Crab Stuffed Mushrooms - A Recipe

The recipe is simple and goes like this:Ingredients
18 large fresh mushrooms Paris1 / 4 cup butter, divided1 1 / 4 cup finely chopped onion3 oz cans crabmeat - drained, flaked and cartilage removed1.5 tbsp lemon juice1 / 4 cup cream cheese1 / 8 cup chopped fresh parsley1 / 2 c. Teaspoon Worcestershire sauce1 / 4 c. Teaspoon salt1 / 8 c. Teaspoon pepper1 / 8 cup grated Parmesan
Preheat oven to 350 degrees Fahrenheit.Remove the mushrooms and wipe with a damp cloth. Loosen caps stems from mushrooms and set aside to be used later. Chop mushroom is fine as you twist.
Take a frying pan over medium heat. Add 1 / 8 cup melted butter in a frying pan over medium heat. When butter is melted, add the stems and sauté. Onions and cook until soft and smooth.
Take a medium bowl and add the shrimp and lemon juice. Mix well and make the crab meat and lemon go well together. Then add the onion mixture and stir-fry stalks that she had previously prepared. Mix well. Then add the cream cheese, parsley, 1 / 2 teaspoon Worcestershire sauce chopped. Flavor mix it with salt and pepper. Mix well.
Grease a plate for cooking, you have chosen. Place your mushroom caps in shallow baking pan greased. Then in the mixture which you prepared earlier to pour in the mushroom caps. Finally, water your mushroom caps stuffed with grated Parmesan. Then pour the remaining butter over the mushrooms and cheese. Bake for 20-25 minutes until golden brown. Hot!
Here are some tips: First, it can also be replaced with either lobster or crayfish, depending on season and availability. This is a great dish, delicious and are made very quickly. You can use the ingredients to serve more people. This could be served as aperitif. For more variety, add various types of fungi.


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