Crab-Stuffed Baby Portobellos |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 36 |
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Our Christmas is capped off with these stuffed shrooms. You can use white mushrooms if portobellos are unavailable. Debbie Johnston, Owatonna, Minnesota Ingredients:
1 pound baby portobello mushrooms |
3/4 cup butter, divided |
2 garlic cloves, minced |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1/4 cup grated romano cheese |
1 tablespoon minced fresh parsley |
3 teaspoons garlic powder |
1-1/2 teaspoons onion powder |
1/4 cup grated parmesan cheese |
1 teaspoon garlic salt |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Remove stems from mushrooms; set caps aside. Finely chop stems.
2. In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder.
3. Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt.
4. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm. Yield: 3 dozen.
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