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| STUFFED
MUSHROOMS |
| (click
for printable version of this
recipe) |
| Submitted
by Andrea from Spring, Texas, who
prepared them for our Thanksgiving
dinner. They were a big hit with the
family. |
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| TOOLS: |
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Cutting Board
Cheese Grater
Paring Knife
Wooden Spoon
Can Opener
Mixing Bowl
Colander
Baking Sheet
Parchment Paper
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| INGREDIENTS: |
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15-20 baby bella
mushrooms
2 6oz cans of
crabmeat, drained
½ red bell pepper,
diced small
1/4 cup green onions,
chopped
1/4 cup fresh parsley
black pepper to taste
1 8oz pkg cream
cheese, softened
½ cup mozzarella
cheese, grated
½ cup asiago cheese,
grated
½ cup fontina cheese,
grated
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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Preheat oven to 425 degrees F.
Remove mushroom stems and clean
inside of mushroom caps and discard.
Set caps aside. Mix all other
ingredients together in mixing bowl,
reserving about half of the
mozzarella cheese. Fill caps with
stuffing and place on baking sheet
lined with parchment paper. Sprinkle
remaining mozzarella cheese on top.
Bake for appx 20 minutes or until
cheese is bubbling.
HINTS: I used parchment paper
since the cheese will melt on the
baking sheet, making clean up
difficult. I like the larger
mushrooms because I prefer more
filling. Be gentle with mushroom
caps when cleaning them out so you
dont crack the sides. |
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PICTURE TO ENLARGE) |
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