Seafood-Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas. Ingredients:
36 large fresh mushrooms (about 3 pounds) |
1/2 cup butter, divided |
1-1/2 cups finely chopped onions |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
3 tablespoons lemon juice |
1/2 cup mayonnaise |
1/4 cup minced fresh parsley |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.
2. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm. Yield: 3 dozen.
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