Seafood-Stuffed Mushrooms

Name: Seafood-Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 dozen.
Ingredients: 36 large fresh mushrooms (about 3 pounds); 1/2 cup butter, divided; 1-1/2 cups finely chopped onions; 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 3 tablespoons lemon juice; 1/2 cup mayonnaise; 1/4 cup minced fresh parsley; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese

Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.

Ingredients

36 large fresh mushrooms (about 3 pounds)
1/2 cup butter, divided
1-1/2 cups finely chopped onions
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
3 tablespoons lemon juice
1/2 cup mayonnaise
1/4 cup minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.
In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.
Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.