Who doesn't love stuffed mushrooms? Not too long ago I decided I wanted to try manufacture them at home and looked at dozens of recipes. I couldn't find a method that I easily plan sounded right but I was able to take some basic guidelines from them to come up with this recipe. After manufacture them I was very happy with the method but I was even happier after my daughter proclaimed that they tasted just like the ones a famous bistro serves!
Makes 24
Bread Pan
24 Mushrooms (button Type)
2 Tbs green onions chopped
3 Garlic cloves finely chopped or ran straight through a press
2 cans of crab meat 12 ozs
3/4 lb Monterey Jack Cheese shredded
Juice from half a lemon
2 Tbs Dill
1 Egg slightly beaten
1/2 cup of soft bread crumbs
2 Tbs butter
1/2 cup of white wine
A Pinch of Sea Salt
Preheat oven to 375
Wash mushrooms and take off stems, save for later. In a heavy saucepan melt 2 Tbs of butter. When butter is melted and hot, saute the onions and garlic. Add in 1/4 cup of white wine. When wine is bubbly add in the mushroom stems and cook until soft.
Add bread crumbs, salt, 1/2 lb of the cheese, chopped dill, egg, crab meat and lemon juice to the pan and heat through. When heated through, take off combination from the pan to a bowl but leave the juices in the pan. Add the remaining wine to the pan and heat through.
Take the juices from the pan and pour into a casserole dish. Fill each mushroom cap with a spoonful of the combination and place in casserole dish. When all the caps are filled sprinkle the remaining cheese over the top and bake in oven for about 20 minutes or until filling is hot and bubbly.
anolon advanced bronze 12 inch covered all clad copper core 12 inch chefs pan
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