Sunday, February 20, 2011

Crab-Stuffed Mushrooms

18 large button or cremini mushrooms
1/2 to 3/4 pound Dungeness crab meat, picked over
3/4 cup Swiss or gruyere cheese, grated
1/2 cup freshly grated parmesan-reggiano cheese
1/2 cup fresh bread crumbs
2 scallions, thinly sliced
salt and freshly ground black pepper
1 stick of unsalted butter, melted and cooled
fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
olive oil or unsalted butter, for greasing the baking pan

Preparing the stuffed mushrooms:
Preheat the oven to 350 degrees F.

Clean the mushrooms, and remove the stems. Place the mushroom caps in an oil or buttered baking pan, cup side up. Trim and chop the stems roughly and set aside.

In a bowl, combine the bread crumbs with the dried herbs and mix the herbs are distributed through the crumbs. Add the Swiss cheese, half of the parmesan cheese, the scallions, the chopped mushroom stems, crab meat and melted butter. Lightly salt and pepper and mix, keeping the crab meat as lump as possible.

* * * * * *

Assembling the mushrooms:
Lightly salt and pepper the mushroom caps. Fill each mushroom cap with the stuffing mixture, mounding and pressing lightly to compact slightly. Sprinkle remaining parmesan cheese over the top of the mushrooms.

Place baking dish in oven and bake for approximately 20 to 30 minutes, until mushrooms are cooked through and cheese is melted and bubbling and tops are slightly browned. If mushrooms are cooked through and top isn't browned, place under broiler for a few moments. When mushrooms come out of the oven or broiler, squeeze lemon juice over top and serve immediately.

Serves 4 to 6


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