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Remove stems from mushrooms.
If there is not a suitable void in the mushroom cap, carefully hold
the mushroom cap in the palm of your hand, cupped against your thumb and
with a teaspoon carefully scrape out some of the soft material inside. Thoroughly wash the mushroom caps and set
then aside. Cut the bottom of the
stems off and chop the tops. Melt 2
tbsp’s of butter in a small skillet and add chopped stems, onion power and
garlic power until lightly brown and tender. Remove from heat, and immediately add
lemon juice, salt, Worcestershire sauce and stir.
Wisk one egg in a mixing bowl, add bread cubes, seasoning to
taste, crab; shredded Cheddar, slightly under 1/4 cup of the parmesan
a cheese (leaving enough to sprinkle on top of the filled mushrooms)
stirring constantly. Add the butter,
chopped stem, salt, lemon juice, and Worcestershire sauce mix, and fold
into mix. Slowly add water until
thoroughly mixed and the filling is a bit stiff
and holds a ball shape in the bowl.
Carefully hold mushroom caps in the palm of your hand and with
a tablespoon, fill mushroom caps with bread stuffing slightly mounding the
filling in the cap. Spray a cookie
sheet, or shallow baking dish, with non-stick cooking spray and pour a bit of
water (or white wine) in to prevent sticking and place the filled caps into
the pan. Sprinkle the remaining parmesan
cheese and paprika on top of each cap.
Preheat oven and bake at 375 degrees for 10-15 minutes until lightly brown.
Stuffed mushrooms can be made ahead of time, covered and kept
in a refrigerator until baked.
Copyright © Carl Ceragno
2004
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