Thursday, October 1, 2015



Lightly brush clean, 1 and 1/2 lbs,
of medium sized white mushrooms.
Take off stems and chop,
Saute 1/2 medium onion in 3/4
stick butter, add chopped
mushrooms, 1 tsp. salt, 2 tsp.
pepper, and 2 chicken bouillon
Cook for 10 minutes in skillet.
Take off heat and add 1/3 cup
of grated parmesan cheese,
2 cups of plain bread crumbs,
1 lb. of lump crabmeat. Fresh
or canned. (I used canned),
and 2 tsp. parsley.
Stuff mushroom caps and place
in 9x13 baking dish.
Mix 1/2 cup white wine with
1/2 cup of melted butter and
pour over mushrooms.
Bake uncovered at 350 degrees
for 20 minutes.

Note: there will be alot of
          stuffing left over. Can
          use to stuff porkchops.

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