Mushrooms Stuffed With Crab Or Liver

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms - large, 14-24
2 teaspoons	10ml	Olive oil
		Salt and pepper - to taste
2 teaspoons	10ml	Lemon juice
1/2 cup	73g / 2.6oz	Chopped crab - or
1/4 lb	113g / 4oz	Chicken livers - optional
1 tablespoon	15ml	Butter
1/3 cup	20g / 0.7oz	Onions - chopped
1 teaspoon	5ml	Garlic - minced
2 tablespoons	30ml	Whipping cream
1 tablespoon	15ml	Egg - beaten (small)
1 tablespoon	15ml	Fresh basil - or parsley, chopped
2 tablespoons	30ml	Fresh bread crumbs - finely chopped
1 tablespoon	15ml	Butter - melted
1 tablespoon	15ml	Parmesan cheese - grated

Recipe Instructions

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and bake 5 minutes.

Clean membrane from liver and finely chop.

Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates. Add liver or crab and cook until liver is lightly done (beginning to lose pink colour). Crab need only be heated through. Stir in cream. Add egg, cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes.

Source:
from a newspaper cutting

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