Crab-filled Portabella Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mixture to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms. Ingredients:
4 portabella mushrooms (4-in.-wide caps) |
6 ounces shelled cooked crab |
2 cups (8 oz.) shredded mozzarella cheese |
3/4 cup thinly sliced green onions |
2 teaspoons worcestershire |
Directions:
1. Rinse mushrooms and pat dry. Remove and chop stems.
2. Mix chopped stems with crab, cheese, onions, and Worcestershire.
3. Place mushrooms, cup side up, in a buttered 9- by 13-inch pan. Spoon crab mixture equally onto mushrooms, then press lightly to fit within caps.
4. Bake in a 350° oven until cheese melts and browns lightly, 20 to 25 minutes. Serve hot.
|
|