Buttery Crab Stuffed Mushrooms

Buttery Crab Stuffed Mushrooms

Ingredients

  1. 25 large button mushrooms (about ¾ lb.)
  2. ¼ cup Danish Creamery Butter (½ stick)
  3. 1 clove garlic, minced
  4. 6 oz. fresh or canned crabmeat
  5. ⅓ cup bread crumbs
  6. 3 Tablespoons grated Parmesan cheese
  7. 2 Tablespoons dry sherry
  8. 1 teaspoon oregano
  9. ½ teaspoon salt
  10. ⅛ teaspoon ground black pepper

Directions

  1. Step 1

    Clean mushrooms and place on paper towel to dry. Remove mushroom stems and mince stems finely.

  2. Step 2

    Sauté mushroom stems and minced garlic in a frying pan in 2 Tablespoons of the butter until lightly browned.

  3. Step 3

    Drain crabmeat. Combine it with the cooked mushroom stems, bread crumbs, Parmesan cheese, sherry, oregano, salt and pepper and mix all well.

  4. Step 4

    Slowly sauté mushroom caps in remaining 2 Tablespoons of butter until tender, turning once. Remove and drain on a paper towel.

  5. Step 5

    Stuff caps with crab mixture and place on a baking sheet. Place under broiler for 1-2 minutes until bubbly.

Note: Yields about 25 individual appetizers

Source: Challenge Home Economist

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