Stuffed Mushrooms II

Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 200 Calories

Ingredients

• ½ teaspoon salt
• 4 tablespoons butter
• 1 egg, lightly beaten
• 1 ½ tablespoons vegetable oil
• ¼ teaspoon ground black pepper
• ¼ cup minced onion
• 2 tablespoons chopped fresh parsley
• 1 (6 ounce) can crab meat, drained
• 2 cups fresh bread crumbs
• 1 pound large mushrooms
• ¼ cup cream cheese, softened

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

Step 2

Bake for 15 minutes.

Step 3

Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.

Step 4

In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.

Step 5

In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.

Step 6

In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.