Preheat oven to 375\u00b0F.
Melt butter in a medium skillet over medium heat and saute onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
Spoon mixture into mushroom caps and top with slices of cheese.
Bake 12-15 minutes or until cheese is lightly browned.
br>Shape 1 portion of crab stuffing evenly around a butterflied
Melt butter in heavy skillet until hot.
Add mushrooms and saute for about 5 minutes.
Combine cream cheese with remaining ingredients and mix well.
Remove mushrooms from skillet.
Drain on paper towels.
Fill with crab meat mixture and place on lightly greased baking dish.
Brush mushroom caps with butter and set aside.
Combine remaining ingredients and fill caps.
Place on baking pan, filled side up.
Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
MAKE CRAB STUFFING:
Heat 2 tablespoons
inute.
Stir and add crab, mushrooms and parmesan.
At
Preheat oven to 350.
Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
Very finely chop mushroom stems.
Saute stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed.
And seasoning and saute for 1 more minute.
Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
Scoop mixture into mushroom caps.
Pour melted butter over caps.
Bake for 25 minutes.
Serve as is or with lemon wedges.
sh I always use imitation crab meat, it is cheaper and
n a medium bowl, combine mushroom onion mixture with all regaining
Make Crab Stuffing: Heat 2 tablespoons olive
ntil onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing
Preheat the oven to 350\u00b0.
Place the mushroom caps on a baking sheet lined with parchment paper.
In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano.
Place a heaping tablespoon of the crab mixture into the cap of each mushroom.
Bake the mushroom caps for 30 minutes.
Serve warm with grilled radicchio.
Yield: 8 appetizer servings.
Preheat oven to 375\u00b0F. remove mushroom stems, mince, and combine with crab, bread crumbs, chives, lemon juice, and eggs. Stuff mushroom caps with mixture; place on lightly oiled baking sheet and bake for 10 to 12 minutes or until stuffing is golden. Serve immediately or refrigerate and reheat in microwave later to serve.
De-stem and scrape out the caps of domestic mushrooms.
Spray with oil.
Bake mushroom caps at 350 degrees for 5-7 minutes to soften.
Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese.
Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese.
Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.
Wash and dry mushrooms.
With a sharp knife, remove stems from mushrooms.
Combine crab meat, parsley and onion.
Stir dry mustard into mayo; toss with crab mixture.
Fill each mushroom crown with a tablespoon of crab mixture.
Place on lightly greased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until heated through.
eanwhile, saute the bell pepper, mushroom, celery, and carrots in olive
illets.
Thick fillets are best but you can also use
Saute celery, green pepper, garlic and parsley in butter for 10 minutes; cool.
Combine bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire sauce, thyme, Tabasco sauce, salt and crab meat with vegetables.
Stuff cleaned and stemmed mushroom caps.
Bake at 350\u00b0 for 1 hour in a covered dish.
Remove from oven.
Sprinkle shredded cheese on top of mushrooms and cover. Serve.
Prepare the mushroom by wiping them with a damp cloth, removing all dirt or grit that might be on them.
Gently twist the stems and remove.
Combine the cream cheese, crab meat, and seasoning in a mixing bowl and beat until well blended.
Fill each mushroom cap and then dip the top into a combined mixture of crumbs and Parmesan.
Place on baking sheet.
Broil for 1 to 2 minutes or until crumbs are golden brown.