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| Mushrooms Stuffed with Crab or Liver
Categories: Bread Crumb, Chicken Livers, Parmesan, Cheese, Mushrooms, Appetizers, Stuffed
1 pound of fresh mushrooms, large
2 teaspoons of Olive oil
Salt and pepper, to taste
2 teaspoons of lemon juice
1/2 cup of chopped crab or 1/4 pounds of Chicken livers
1 tablespoon of butter
1/3 cup of Onions, chopped
1 teaspoon of garlic, minced
2 tablespoons of whipping cream
1 small egg, beaten
1 tablespoon of fresh basil or parsley, chopped
2 tablespoons of fresh bread crumbs, finely chopped
1 tablespoon of butter, melted
1 tablespoon of Parmesan cheese, grated |
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Preheat oven to 400ºF. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and bake 5 minutes. Clean membrane from liver and finely chop. Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates. Add liver or crab and cook until liver is lightly done (beginning to lose pink colour). Crab need only be heated through. Stir in cream. Add egg, cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes. Serving Size: 6 Recipe By : from a newspaper cutting File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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