nder skin.
Toss the mushroom caps with the 2 tablespoons
Remove stems from mushrooms; mince stems.
Saute stems in 2 tablespoons butter until brown.
Drain crabmeat and remove filament.
In a bowl, add crabmeat to mushroom stems.
Add bread crumbs, garlic, oregano, cheese, potassium (or salt) and pepper. Mix well; set aside.
Heat remaining butter in skillet; add mushroom caps and stir gently until tender.
Drain well. Stuff mushroom caps with crabmeat mixture.
Broil 1 to 2 minutes until bubbly.
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.
n a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard
hen, pick over the crabmeat: Spread the crabmeat out on a large
n a medium bowl, combine mushroom onion mixture with all regaining
little dish in the mushroom where the stem used to
Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
Stuff the mushroom cabs with the crabmeat mixture.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
Preheat oven to 400\u00b0.
Grease baking sheet.
In bowl, mix crabmeat, onion, egg, celery and bread crumbs.
Remove stems from mushrooms and finely chop.
Add to crabmeat mixture.
Fill each mushroom and place on baking sheet.
Bake for 5 minutes to remove water from mushrooms.
Drain crabmeat; press to remove excess fluid.
Flake.
Mix crabmeat, onions, cheese, seasonings and mayonnaise.
Remove stems and scrape gills from mushrooms with a spoon to make deep cups. Heat oven to 325\u00b0.
Stuff mushrooms generously with crab mixture. Place in ungreased shallow baking dish.
Bake 5 minutes.
Sprinkle with Parmesan cheese.
Turn oven to broil.
Broil until golden brown, about 15 minutes.
Wash mushrooms and remove stems. Dice the stems. Cook mushroom stems, onion, seasonings and garlic in butter or margarine until translucent. Remove from heat. Stir in bread crumbs. Add water or more melted butter if needed to moisten stuffing. Add crabmeat. Fill the mushroom caps with stuffing and place on baking sheet. Bake 15 minutes at 350\u00b0.
Clean mushrooms and remove stems.
Saute garlic and onion in oil until lightly browned.
Chop mushroom stems and mix with garlic and onion.
Stir in bread crumbs, crabmeat, cheese, parsley and seasonings.
Lightly mound stuffing in mushroom caps and place in 9-inch pie plate lightly wiped with olive oil.
Bake at 400\u00b0 for 15 to 20 minutes or until mushrooms are tender.
Makes 10 to 12 servings.
n a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard
tir in crabmeat and Parmesan.
Fill mushroom caps with crabmeat mixture.
Preheat oven to 350 degrees F.
Lightly coat a baking sheet with cooking oil.In a bowl, combine all ingredients except the fish fillets; then mix well and set aside.
Cut a slit lengthwise 3/4 of way through each fish fillet.
Place 1/6th of the stuffing into each slit on the fillet.
Gently place each stuffed fillet on oilded baking sheet.
Lightly sprinkle additional dill weed on the tops.
Bake 15 to 20 minutes, or until fish flakes easily.
Wash, dry and remove the stems of the mushrooms.
Melt the butter in a skillet; saute the mushroom caps, hollow side up, for 3 minutes.
Transfer to a buttered shallow baking dish.
Saute mushroom stems in butter.
Combine mushroom stems with all the other ingredients, adding breadcrumbs until desired consistency.
Stuff caps and bake on a cookie sheet for 20 minutes in a 400\u00b0 oven.
Let sit for 5 minutes before serving.
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.
Combine first 5 ingredients.
Cut out mushroom stems (save for later use) or chop and mix with filling.
Stuff mushroom caps. Sprinkle with buttered bread crumbs and Parmesan cheese.
Bake at 350\u00b0 for 20 minutes.
Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
Puree rest of ingredients in food processor till well blended.
Pipe the mixture into caps.
Heat in the oven till done.
About 15 minutes at 350.
Sprinkle with parmessan and parsley if desired.