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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 30 |
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âMushroom caps plump with crabmeat make a wonderful appetizer for entertaining,â suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta. Ingredients:
1 medium tomato, seeded and diced |
1/2 cup soft bread crumbs |
2 tablespoons mayonnaise |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
1/4 teaspoon salt |
dash cayenne pepper |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
30 medium fresh mushrooms |
1 tablespoon olive oil |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.
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