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Stuffed Mushrooms II
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate seafood-stuffed mushrooms with vibrant parsley, crispy breadcrumbs, and a rich blend of butter and eggs.
Ingredients:
  • 1 pound large mushrooms
  • 1.5 tablespoons vegetable oil
  • 4 tablespoons butter
  • 0.25 cup minced onion
  • 1 (6 ounce) can crab meat, drained
  • 0.25 cup cream cheese, softened
  • 1 egg, lightly beaten
  • 2 cups fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a cookie sheet for flawless baking.
  • Prepare mushrooms by wiping them clean and detaching the stems. Finely chop enough stems to fill one cup. Brush the caps with vegetable oil using a pastry brush.
  • Melt 2 tablespoons of butter or margarine in a skillet. Stir in chopped stems and onion, then saute for 4 minutes. Remove from heat and allow to cool.
  • Combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper in a large mixing bowl. Spoon the filling into the mushroom caps and place them on the prepared baking sheet.
  • Melt the remaining butter in a small skillet and stir in the rest of the bread crumbs until coated. Sprinkle the buttered bread crumbs over the mushroom caps.
  • Place in the oven and bake for 15 minutes.

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