Stuffed Mushrooms II Recipe
- 1 pound large mushrooms
- 1 ½ tablespoons vegetable oil
- 4 tablespoons butter
- ¼ cup minced onion
- 1 (6 ounce) can crab meat, drained
- ¼ cup cream cheese, softened
- 1 egg, lightly beaten
- 2 cups fresh bread crumbs
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
step 2: Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
step 3: In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
step 4: In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
step 5: In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
step 6: Bake for 15 minutes.