Cheesy Crab-Stuffed Mushrooms

By dette

Crab-stuffed mushrooms may have you thinking about any five-star restaurants. But fancy food doesn't have to be, and often isn't, difficult to prepare, as this recipe proves. You can make this dish easiy at home-even ahead of time. Cover, refrigerate, and pop the mushrooms into the oven as your first guest arrives. Everyone will be so impressed.

Ingredients

• 1 lb. (12-16) mushrooms, 1-1/2" in diameter
• 2 T. unsalted butter
• 2 T. chopped onion
• 1/2 c. fresh, soft bead cubes
• 1/2 c (4 oz) frsh crabmeat, picked over and finely chopped
• 1/2 t. kosher salt
• 2 t. fresh lemon juice
• 1/2 t. Worcestershire sauce
• 2 T. chopped fresh parsley
• 1/2 c dry white wine
• 1/2 c (2 oz) shredded Cheddar

Preparation

Step 1

Preheat the oven to 400 degrees.
Remove the stems from the mushrooms and set aisde the caps. Finely chop the stems.
Melt the buttter in a small skillet over medium heat. Add the onion and stems and saute for 4-5 minutes. Add the bread cubes and crabmeat, stirring constantly until lightly brown. Stir in the salt, lemon juice, Worcestershire sauce, and parsley.
Fill the mushroom caps with the rab mixture. Arrange the mushrooms in a single layer in a shallow baking dish. Pour the white wine in the bottom of the baking dish. Bake for 15 minutes. Remove the dish from the oven and sprinkle on the Cheddar. Bake for 8-10 minutes ore, until the cheese melts. Serve hot.