Stuffed Mushrooms are easy-to-make party Hors D'oeuvres. The mushrooms can be stuffed with meats and cheeses or made vegetarian.
Crab Stuffed Mushrooms
Ingredients
- 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1/2 teaspoon dried dill
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/4 cup dry white wine
Preparation
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
— AllRecipes.com
How to Saute Mushrooms
To learn how to cook mushrooms follow the tips offered by Tristan Blash of Hip Cooks. The demonstrated method of cooking is sauteing thinly sliced mushrooms. The vegetable pieces should be rinsed but not left sitting in water long enough to absorb the liquid. The mushrooms are sauteed in butter before adding fresh parsley, garlic, and salt and pepper for seasoning.
