12 ounces baby portabella mushrooms, cleaned and stems
removed
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
6 oz. grated Gruyere cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
6 oz. grated Gruyere cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
2 T fresh parsley, chopped
Lemon wedges (optional)
Lemon wedges (optional)
Preheat the oven to 350 degrees. Place mushroom caps on a
baking sheet lined with parchment paper. In a large bowl, mix together
crabmeat, garlic, cheese, Worcestershire sauce, salt, mayonnaise and
Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the
cap of each mushroom. Bake the mushroom caps for 30 minutes. Garnish
w/chopped parsley; serve with lemon wedges.
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