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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love these at Red Lobster, so this is the closest version I could come up with. Ingredients:
1 lb fresh mushrooms, approximately 35 to 40 (big enough to stuff!) |
1/4 cup celery, finely chopped |
2 tablespoons onions, finely chopped |
2 tablespoons red bell peppers, finely chopped |
1/2 lb crabmeat |
2 cups oyster crackers, crushed |
1/2 cup cheddar cheese, shredded |
1/4 teaspoon garlic powder |
1/2 teaspoon old bay seasoning |
1/4 teaspoon black pepper, ground |
1/4 teaspoon salt |
1 egg |
1/2 cup water |
6 slices white cheddar cheese |
Directions:
1. Preheat oven to 400°F.
2. Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
3. While vegetables cool, wash mushrooms and remove stems.
4. Set caps to the side and finely chop half of the stems.
5. Discard the other half of the stems or use elsewhere.
6. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
7. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
8. Spoon 1 teaspoon of stuffing into each mushroom.
9. Cover with sliced cheese.
10. Bake in oven for 12-15 minutes until cheese is lightly browned.
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