Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
36 mushrooms, medium size, cleaned
6 tablespoons butter
2 garlic cloves, finely chopped
¾ cups bread crumbs
½ cup grated parmesan cheese
2 tablespoons parsley leaves, chopped
Optional: More grated parmesan cheese or bread crumbs to sprinkle mushrooms


Remove stems from mushrooms and reserve caps. Finely chop stems. In a large skillet melt 4 tablespoons of butter and sauté stems with garlic for 4 or 5 minutes. Add crabmeat, bread crumbs, parmesan cheese, parsley and season with salt and pepper. Cook for 3 minutes until hot. Transfer mixture to a medium size bowl and cool. Clean skillet with paper towel and melt remaining butter. Working in batches, sauté mushroom caps in butter for 5 minutes or until tender.

Preheat oven to 350°F (180°C). Divide, evenly, crabmeat mixture into mushroom caps.
Transfer mushroom caps to a previously greased sheet. Bake in oven for 15 minutes or until heated through. Transfer to a serving dish and serve immediately.

Other appetizers with mushrooms:
Mushroom beignets
Goat cheese mushroom appetizer
Marinated mushroom appetizers
        36 mushrooms
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved