Stuffed Mushrooms

By mhyde

Ingredients

• 24 mushrooms
• UNITS
• US
• 1 ⁄4 cup olive oil or 1⁄4 cup melted butter
• 24 large white mushrooms
• 12 ounces flaked crabmeat
• 4 tablespoons finely chopped onions
• 1 teaspoon dry mustard
• 1 cup shredded parmesan cheese
• 1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs
• 2 teaspoons parsley, chopped
• 1 ⁄8 teaspoon ground red pepper
• 1 ⁄8 teaspoon black pepper
• 1 ⁄8 teaspoon garlic salt
• 1 egg, beaten
• 3 tablespoons mayonnaise
• 1 ⁄2 cup melted butter
• 1 ⁄4 teaspoon garlic salt
• 2 cups shredded parmesan cheese

Preparation

Step 1

In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
Mix well and then stir in egg and mayonnaise.
Use a small cookie scoop to mound filling onto each mushroom cap.
Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
Bake for 20 to 25 minutes at 425°F.
Best served hot.