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Stuffed
Mushrooms
These delectable, crabmeat-stuffed fungi will surely be the talk
of your next party.
Select healthy looking mushrooms with intact
caps (don't go picking in the fields)! Choose ones with caps of good size. Too
small and you'll have no room for stuffing. Too big... grab your knives!
At least one pound mushroom caps (retain
about 5 stems)
1/4 cup chopped onion
3 Tbl butter
1 cup plain bread crumbs
1 cup flake crab meat
1/2 teaspoon salt
1/2 tsp thyme leaves
1/4 tsp ground turmeric
1/4 tsp pepper
Preheat oven to 350°F. Put 2 Tbl butter
in a glass cooking dish (I use a 9½ X 13½ Pyrex® baking dish) and place in oven during
preheat to melt butter in dish.
Chop retained stems into little pieces.
Sauté in 3 Tbl butter with chopped onion, salt, thyme, turmeric and pepper until onions
are translucent, about 5 minutes. Stir in bread crumbs to moisten and mix well.
Finally add crab meat. Mixture should not crumble when rolled in your hand,
nor should it be too liquid. Additional butter and/or bread crumbs may be used to
reach proper consistency.
Pack stuffing into caps and set aside. If
you have any stuffing left over, form into a patty and add to dish, sort of a modified
crabcake.
When all mushrooms are stuffed, remove baking
dish and place stuffed mushrooms cap sides down in melted butter. Bake for 20
min. Turn on broiler to just brown tops. Enjoy!
Your Host, Brad
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