You are here: Seasoned Cooking » All Issues » October 2004 Issue » This Article » Page 2
 
October 2004 Issue
Mushrooms
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

Cooking Light

A great site for healthy cooking tips and recipes.

SpiceBarn.Com

Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

Fondue

Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...
 

Stuffed Portabellas

Savory mushrooms stuffed with crab makes an elegant first course or light lunch.
  • 2 cans crabmeat (6 oz. each), drained
  • 1/2 cup seasoned dry breadcrumbs
  • 1/4 teaspoons hot pepper sauce
  • 1/4 teaspoons garlic powder
  • 1/4 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 portabella mushrooms, stems removed
  • 1 cup dry white wine or chicken broth
  • 2 tablespoons grated Parmesan cheese
In a small bowl, combine the crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir the mixture to blend well. Set aside.

Wipe the tops of the mushrooms with a soft damp cloth or paper towel. Mound 1/4 of the mixture onto the inside of each mushroom cap.

Place the mushroom caps into a large frying pan. Pour the wine into the pan. Bring to a boil. Reduce the heat. Simmer, uncovered, for 12-15 minutes or until the mushrooms are tender.

Transfer the mushrooms to a baking sheet. Sprinkle them with the Parmesan cheese. Bake at 375°F for 15-18 minutes or until the Parmesan cheese is lightly browned. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
 
Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.