Crabmeat Stuffed Mushrooms - KOTA Territory News

Crabmeat Stuffed Mushrooms


24 large white mushrooms with stems
1/4 c (1/2 stick) butter
1 medium yellow onion, diced
2 tsp minced garlic
1/4 c dry Vermouth
2 green onions, chopped
1/4 c grated Parmesan cheese
salt to taste
Tabasco sauce to taste
1 lb crabmeat
2 TB Italian bread crumbs

Preheat oven to 375 degrees.

Wipe mushrooms clean with a damp towel. Remove stems and set mushroom caps aside. Coarsely chop stems and set aside.

Melt butter in a 12-inch skillet. Add onion and garlic, cooking over medium heat until soft. Add mushroom stems and cook for 3 additional minutes; add vermouth and cook for 5 minutes.

Transfer mixture to a medium mixing bowl. Add green onions, Parmesan cheese, salt, Tabasco, crabmeat and bread crumbs. Mix well.

sprinkle mushroom caps lightly with salt. Generously stuff crabmeat mixture into each cap. Bake uncovered on a greased baking pan or parchment paper in pan for 15 to 20 minutes.

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