Cheesy crab-stuffed mushrooms

By dette

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

Ingredients

• 1 lb. (12-16) mushrooms, 1-1 1/2" in diameter
• 2 T. unsalted butter
• 2 T. choped onion
• 1/2 c. fresh, soft bread cubes
• 1/2 c. (4 oz) fresh 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

Details

Servings 12

Preparation

Step 1

Preheat the oven to 400 F.

Remove the stems from the mushrooms and set aside the caps. Finely chop the stems.

Melt the butter ina small skillet over meidum 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 parsely.

Fill the mushroom caps witht eh crab 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 mintues. Remove the dish from the oven and sprinkle on the Cheddar. Bake for 8-10 mintues more, unttil the cheese melts. Serve hot.