Friday, January 15, 2010

Crab-Stuffed Mushrooms


1 lb mushrooms
2 Tbsp onion, finely chopped
2 Tbsp butter
1/4 cup bread crumbs
1/4 cup chopped crabmeat
1/2 tsp salt
2 tsp lemon juice
1/4 tsp Worcestershire sauce
1/2 cup white wine (or water)
1/2 cup shredded cheddar cheese


Cut out mushroom stems and a bit around the base of the mushroom cap.

Chop up mushroom stems very finely. Saute onion and chopped mushroom stems with butter. Add crumbs and crab. Cook until soft and brown. Add salt, lemon juice, and Worcestershire sauce.

Fill mushroom caps. Put caps in a oven proof pan and pour in wine (or water) around on bottom.

Bake at 400 F/200 C for 15 minutes. Take out and top with cheese.

Bake for another 8-10 minutes.

*Note: Ideally you could use larger mushrooms when making these as a side dish and use smaller mushrooms for appetizer.

**Note: If you want to make these South Beach Phase 1 friendly, omit the bread crumbs and use low calorie butter.

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