Crab Stuffed Mushrooms Recipe
Stuffed mushrooms appear at endless dinner parties. These deliciously superior crab stuffed mushrooms are definitely for the more discerning gourmet. Try it, and enjoy!
Here's what you need:
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat your oven to 400F.
Remove the stems from the mushrooms, retaining the caps and chop the stems.
Melt butter in a medium saucepan, and brush the mushroom caps with the melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender.
Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth.
Next, stir in the crabmeat, water chestnuts and pimentos.
Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese, and bake the caps in a shalow pan at 400F for 10 to 15 minutes.