Crab-stuffed Mushroom Caps

By slane2

Ingredients

• 16 large white mushrooms with stems
• 1 t olive oil
• 2 T minced onions
• 1 can crabmeat, drained
• 2 T each dry breadcrumbs, mayonnaise, and chopped, fresh parsley
• 1 T grated parmesan cheese
• 1 egg
• 1/4 t salt
• 1/8 t black pepper
• 2-3 drops tabasco

Details

Servings 16

Preparation

Step 1

Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where filling will go. Mince all or most of the stems to make 1 cup. Set aside.

Heat olive oil in a medium, non-stick skillet over medium heat. Add minced stems and onions. Cook and stir until tender, about 3-4 minutes. Do not burn!

In a medium bowl, combine mushroom-onion mixture will all remaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.

Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 F for 15 minutes. Serve hot or at room temperature.