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Vegetables - Baked Stuffed Mushrooms Post by :kaylowe Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1684

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Vegetables - Baked Stuffed Mushrooms

36 large white mushrooms
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
Chopped parsley and lemon wedges, for garnish

Preheat oven to 400 degrees.

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

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

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 at 400 degrees until the tops of mushrooms turn golden brown, about 10 to 12 minutes. Garnish with chopped parsley or lemon wedges and serve.

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Vegetables - Baked Stuffed Mushrooms By Mom2ty Vegetables - Baked Stuffed Mushrooms By Mom2ty

Vegetables - Baked Stuffed Mushrooms By Mom2ty
1 pound large fresh mushrooms 1/2 stick butter 1/2 teaspoon each: garlic salt & pepper 1 teaspoon parsley 2 Tablespoons seasoned bread crumbs 2 Tablespoons grated mozzarella Wash mushrooms. Remove stems and chop fine. Saute these in 2T. butter. Sprinkle with garlic salt and pepper. Add parsley and crumbs to make a stuffing. Melt rest of butter and put in a baking pan. Stuff caps and place in dish, sprinkle with cheese and bake at 350 for 10-15 minutes.

Vegetables - Mushroom -  Baked Mushroom Rice Vegetables - Mushroom - Baked Mushroom Rice

Vegetables - Mushroom -  Baked Mushroom Rice
From From Portland's Palate... A Collection of Recipes from the City of Roses 1 cup rice, uncooked 1/2 cup green onions, sliced, including tops 1 tablespoon butter 1/2 pound fresh mushrooms, thinly sliced 1-1/2 cups chicken broth or stock 1/2 cup dry sherry 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper Preheat oven to 375 degrees. Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring