Saturday, June 27, 2015

Super 'Shrooms

24 large white mushrooms
1/2 - 3/4 lb. fresh, cooked crab meat, flaked or chopped
4 oz. cream cheese, (lowfat or regular), softened
1 tsp. mayonnaise
to taste; minced onion, Tabasco® Sauce
finely chopped celery or minced garlic, if desired
1/2 cup Parmesan cheese (preferably freshly grated)
to taste: salt

      Heat the oven to 350ºF (175ºC).
  Remove stems from mushrooms.  Wipe caps clean. 
 Arrange caps, upside down,
 in single layer in a baking dish, preferably glass. 
 Rinse and finely chop stems.  In a mixing bowl
, combine chopped stems with crab, onions,
 cream cheese, mayonnaise, and Tabasco.
Add a little celery or garlic if desired.  Salt to taste.
  Fill each mushroom cap with some of mixture.
  Add enough water to cover bottom of baking dish.
  Sprinkle each cap with Parmesan cheese.
  Bake 15 - 20 minutes,
or until they are hot through and the cheese has browned.

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