Title: Mushrooms Stuffed with Crabmeat and Gruyere
Categories: Appetizer Cheese Seafood
Yield: 4 Servings
| 1/2 | lb | Crabmeat; flaked |
| 5 | tb | Butter |
| 3 | tb | Onion; chopped |
| 3 | tb | Flour |
| 1 | c | Milk |
| 1/8 | ts | Salt |
| | pn | Cayenne pepper |
| 2 | tb | Parmesan cheese; grated |
| 2 | tb | Bread crumbs; dried |
| 1 | tb | Parsley; chopped |
| 24 | md | Mushrooms; stems removed |
| 2 | tb | Dry sherry |
| 6 | tb | Gruyere cheese; grated |
Recipe by: The Red Lion Inn Cookbook Preheat oven to 350 degrees. Carefully
pick over the crabmeat to remove any cartilage and shell fragment Melt 3
tablespoons of the butter in a saute pan. Add the onions and saute over
medium heat until translucent, about 3 minutes. Add the floour and co an
additional 3 minutes. Then add the milk and cook 5 to 6 minutes more,
stirring, until thick and creamy. Do not let the mixture scorrch. Remove
from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to th
pan and combine well. Stir in the bread crumbs and parsley. At this point
the mixture should be as thick as a stuffing. Allow it to cool to room
temperature. Heat the remaining 2 tablespoons of of butter in another saute
pan, and saute the mushroom caps until tender, about 3 minutes. While the
the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each
mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a
greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling