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Bear N Mom Recipes - Stuffed Mushrooms
This recipe is the traditional crab meat stuffing. The crab meat can be purchased at local stores in cans. It is also available frozen or fresh at the Seafood section in at the bigger chain supermarkets.
1 pound fresh mushrooms, 1 to 1/2"
1/4 cup butter or margarine, melted
3 tablespoons fine dry bread crumbs
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped celery
1 tablespoon finely chopped pimento
1/2 teaspoon instant minced onion
1/4 teaspoon dry mustard
1 can crabmeat, drained & flaked
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
3 tablespoons milk
2 teaspoons lemon juice
1 teaspoon prepared mustard
- Remove stems from mushrooms. Place unfilled mushrooms, rounded side up on baking sheet. Brush tops with 1/2 cup melted butter. Broil 3 to 4 inches from heat for 2 to 3 minutes until lightly brown. Remove from broiler. Set aside
- Combine bread crumbs, 3 tablespoons melted butter, celery, pimento, onion and dry mustard. Stir in crab. Fill mushroom caps
- In chafing dish, combine sour cream, mayonnaise, milk, lemon juice and prepared mustard. Cook and stir. Arrange filled mushrooms in sauce.
Bread Filling for Stuffed Mushrooms
While the crab filling is wonderful, you can make stuffed mushrooms on a shoestring as appetizers for your parties. All you need is a box of stuffing mix and the mushrooms. What could be more economical than that for your fancier parties.
Prepare your stuffing mix as directed on the box and then set aside to cool down. Fill the mushroom caps that you have prepared in Instruction No. 1 above. Then you take your still warm stuffing and fill the caps. Placing the caps on a serving dish for the table.