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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
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