Fabulous Stuffed Mushrooms

Submitted by Katchick

"I've made these mushrooms many times, and always they are gobbled up and I'm asked for the recipe. My brother in law says they're "To Die For". I adapted this recipe from the deviled crab recipe in The Joy of Cooking cookbook. Enjoy!!!!"

 

• Ready In: 10mins
• Ingredients: 14
• Yields: 45 approx mushrooms

ingredients

• 3 (8 ounce) packages white button mushrooms
• 3 (6 ounce) cans crabmeat
• 1⁄4 cup finely chopped onion
• 1⁄4 cup finely chopped green bell pepper
• 1⁄4 cup finely chopped celery
• 2 tablespoons butter
• 1⁄2 cup crumbled saltine crackers
• 3⁄4 cup milk
• 2 eggs
• 1⁄4 teaspoon salt
• 2 teaspoons prepared mustard
• 1⁄4 teaspoon cayenne pepper (or red pepper)
• 1 dash black pepper
• 1⁄2 - 3⁄4 lb shredded monterey jack cheese (pending on how much you like)

directions

1. Clean mushrooms and remove stems.
2. Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process.
3. Drain crabmeat, flake and set aside.
4. Saute onions, celery and bell pepper in butter until onions are slightly golden brown.
5. Add cracker crumbs and milk and cook until thick.
6. Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir.
7. Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed.
8. Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up!
9. Bake at 400 degrees until the peaks of the stuffing are lightly browned.
10. Sprinkle cheese on top and bake until cheese is melted.
11. Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.

Reviews

[Chef Kathy 5]

Wonderful! I would have used Mozzerella cheese, but I did it with the Monterrey Jack,,, WONDERFUL!!! Better than I'd hoped for.