Crabmeat-stuffed Mushrooms Recipe
Five mushroom caps filled with crabmeat stuffing, topped with a mushroom sherry sauce.
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Ingredients
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Stuffed Mushrooms
Method
Preparation
- 1
Prepare the Mushroom Caps
Preheat your oven to 375°F (190°C). Clean the mushroom caps and remove the stems. Set aside.
- 2
Make the Crabmeat Filling
In a bowl, mix together the crabmeat, softened cream cheese, chopped green onions, minced garlic, breadcrumbs, grated Parmesan cheese, salt, and black pepper until well combined.
- 3
Stuff the Mushrooms
Fill each mushroom cap generously with the crabmeat mixture, pressing lightly to ensure they are well packed.
- 4
Bake the Stuffed Mushrooms
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes or until the tops are golden brown.
- 5
Prepare the Mushroom Sherry Sauce
In a small saucepan, combine 1 cup of mushroom broth and 1/4 cup of sherry. Simmer for 5 minutes until slightly reduced.
- 6
Serve
Drizzle the mushroom sherry sauce over the baked stuffed mushrooms and serve warm.
