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Full Online Book HomeLearning KitchenAppetizers - Baked Stuffed Mushrooms
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Appetizers - Baked Stuffed Mushrooms Post by :bradgearhart Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2531

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Appetizers - Baked Stuffed Mushrooms

From Barnsider Restaurant (request at Times Union site) - Makes 36 stuffed mushrooms


Needed: •36 large white mushrooms

CRABMEAT STUFFING:
•One pound crabmeat, drained
•One egg
•Two ounces mayonnaise
•One ounce breadcrumbs
•One-half teaspoons dry mustard
•One-half teaspoon salt
•One-half teaspoon white pepper

CHEESE TOPPING:
•Two eggs
•One cup mayonnaise
•Four ounces grated Parmesan cheese
•Four ounces grated Swiss cheese

Preheat oven to 400.

For crabmeat stuffing: Whisk egg until mixed. Add mayonnaise. Blend well, then add remaining stuffing ingredients and fold gently.

For cheese topping: whisk eggs until mixed. Add mayonnaise, blend well. Add cheeses and mix.

Mushroom Preparation: remove stems from 36 large white mushrooms. Blanch mushroom caps until just tender.

Place one-half ounce of crab mixture into each mushroom and top with one tablespoon of cheese mixture.

Bake until the tops of mushrooms turn golden brown, about 10 to 12 inutes. Garnish with chopped parsley or lemon wedges and serve.
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1 teaspoon olive oil 6 large mushroom caps 1/2 cup spinach -- cooked mushroom stems -- finely chopped 2 tablespoons green onions -- minced 1 clove garlic -- crushed 1 ounce feta cheese -- crumbled 1 egg salt and pepper 1/2 cup dry bread crumbs 2 tablespoons Parmesan cheese -- grated Stem mushrooms, brush with oil. Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese. Fill caps with spinach-cheese mixture. Top with bread crumbs and Parmesan cheese. Bake 15 minutes at 350ºF. or until mushrooms are tender and topping is brown.
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