Mushrooms Stuffed With Crabmeat And Gruyere

Recipe Ingredients

1/2 lb	227g / 8oz	Crabmeat - flaked
5 tablespoons	75ml	Butter
3 tablespoons	45ml	Onion - chopped
3 tablespoons	45ml	Flour
1 cup	237ml	Milk
1/8 teaspoon	0.6ml	Salt
1		Cayenne pepper
2 tablespoons	30ml	Parmesan cheese; grated
2 tablespoons	30ml	Bread crumbs; dried
1 tablespoon	15ml	Parsley; chopped
24 tablespoons	360ml	Mushrooms; stems removed (medium)
2 tablespoons	30ml	Dry sherry
6 tablespoons	90ml	Gruyere cheese; grated

Recipe Instructions

Recipe by: The Red Lion Inn Cookbook

Preheat oven to 350F Carefully pick over the crabmeat to remove any cartilage and shell fragment Melt 3 tablespoons of the butter in a saute pan.

Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and co an additional 3 minutes.

Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch.

Remove from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature.

Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes.

While the is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool.

Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350F for 10 minutes, until bubbling Serve hot. Serves 4 as an appetizer, and more as an hors d'oeuvre.

Source:
Mr. Food's EasyCooking Magazine, Winter/Spring '98

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