Mushrooms stuffed with crab or liver
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh mushrooms; large, 14-2 |
| 2 | teaspoons | Olive oil |
| Salt and pepper; to taste | ||
| 2 | teaspoons | Lemon juice |
| ½ | cup | Chopped crab; or |
| ¼ | pounds | Chicken livers; optional |
| 1 | tablespoon | Butter |
| ⅓ | cup | Onions; chopped |
| 1 | teaspoon | Garlic; minced |
| 2 | tablespoons | Whipping cream |
| 1 | small | Egg; beaten |
| 1 | tablespoon | Fresh basil; or parsley, cho |
| 2 | tablespoons | Fresh bread crumbs; finely c |
| 1 | tablespoon | Butter; melted |
| 1 | tablespoon | Parmesan cheese; grated |
Directions
Recipe by: from a newspaper cutting Preparation Time: 0:30 Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the Clean membrane from liver and finely chop.
Heat 1 tablespoon butter, add onions and garlic. Cook until wilted.
Add m Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minut