A wonderful New Year’s appetizer. I did cut back on butter by about half. I also used Italian bread crumbs in place of croutons out of necessity. No damage done. Delicious.
CUT THE INGREDIENTS IN HALF! I ended up with so much left over even after stuffing 14 large mushrooms. And it was soooooo dry. I read some of the reviews but even with adding mushroom pieces and all the butter for moisture, it didn’t help much. I did add Old Bay, paprika, green onions and cut back on the garlic to 2 tsp. for flavor and drissled olive oil on top before sticking them in the oven. Too much tweaking is needed for me to recommend this recipe or use it again.
I made this recipe for a bbq appetizer. They were a BIG hit – the first thing to go! As others suggested, I left out the lobster and doubled the crab. I used fresh imitation crab (from the freezer section) rather than canned, then just shredded it myself, left the croutons a little chunky and it blended very nicely. Also, when they were done, I turned on the broiler just to crisp the tops, 1-2 min. max!
Like a few other people suggested I left out the lobster-because I didn’t have any. The mushrooms were excellent, I had a few guests over and one of them doesn’t even like mushrooms and he ate 5of them!! Excellent recipe.
INGREDIENTS:
35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Directions:
Preheat oven to 400 degrees F.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.
Bake in oven for 12-15 minutes until cheese is lightly browned.
Source :1krecipes.com
