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Post by Chris in NM on May 13, 2003 13:42:59 GMT -6
Crabmeat Stuffed Mushrooms from Colavita, USA 12 to 18 medium-sized mushrooms 1 cup fresh crabmeat, removed from the shell and broken apart, or one 6 1/2 ounce can crabmeat 3 Tbsp. unsalted butter 1/4 cup cracker meal 2 Tbsp. mayonnaise 1/4 tsp. white pepper 1 Tbsp. dry white vermouth 1 Tbsp. grated Parmesan cheese salt, if desired 1 to 2 cups milk parsley for garnish Preheat oven to 300 degrees. Remove the stems from mushroom caps and discard. Wipe the caps with a damp sponge or paper towel, and set aside. Pick over the crabmeat to remove any cartilage. Melt the butter, and mix it with the crabmeat, cracker meal, mayonnaise, pepper, vermouth, grated Parmesan, and salt, if desired. Stuff each cap with spoonfuls of the mixture, mounding it high in the center. (Any leftover filling can be frozen and used another time.) Place the caps in a small baking dish or pan just large enough to accommodate them snugly, and pour in the milk, which should come to the top of the mushrooms, just below the stuffing. Bake in the oven until tender, approximately 45 minutes. Remove to a serving dish with a slotted spoon, and decorate with parsley. Serves 6 to 8 Permission by Author: Francis Anthony, "Cooking With Love" Published New York, Henry Holt & Company, 1990 www.colavita.com
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hippietoad
New Member
I just luuuurve to cook. I'm a nature freak and love to garden.
Posts: 10
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Post by hippietoad on May 19, 2003 21:30:08 GMT -6
;D Oh man I just luuuuuuuurve stuffed shrooms
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