- 2 pounds large fresh mushrooms
- 6 green onions, finely chopped
- 1/3 cup butter, cubed
- 1 can (6 ounces) lump crabmeat, drained
- 1 cup seasoned bread crumbs
- 2 tablespoons blue cheese
- 2 teaspoons minced fresh parsley
- 1/8 teaspoon salt
- Remove mushroom stems and finely chop; set caps aside. In a large skillet, saute chopped mushrooms and onions in butter for 5-7 minutes or until tender. Remove from the heat. Stir in the crab, bread crumbs, blue cheese, parsley and salt. Spoon into mushroom caps.
- Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until heated through. Yield: about 2 dozen.
Originally published as Crab-Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p29
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Reviewed May. 12, 2010
"very tasty. I did mine with feta cheese."