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12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste
Melt the butter in a frying pan and saute the chopped garlic and
green onions. Add the flaked crab meat and bread crumbs. Remove
from heat and add water chestnuts, mayonnaise and salt and pepper.
Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill
the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and
bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom
caps start to brown. The water chestnuts give the mushrooms a delicious
crunch.
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