Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Ingredients
- large mushrooms: 1 pound
- ½ tablespoons vegetable oil: 1 piece
- butter: 4 Tbsp
- onion: 0.25 cup (minced)
- crab meat: 1 can (6 ounce can, drained)
- cream cheese: 0.25 cup (softened)
- egg, lightly: 1 piece (beaten)
- bread crumbs: 2 cups (fresh)
- fresh parsley: 2 Tbsp (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
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Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
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In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
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In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
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In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
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Bake for 15 minutes.
