- 36 medium-size fresh mushrooms
- 1/2 pound [227 g] fresh crabmeat
- 1 tablespoon [15 mL] chopped parsley
- 1 tablespoon [15 mL] chopped sweet red pepper, sold in jars
- 1 teaspoon [5 mL] chopped capers
- 1/4 teaspoon [1 mL] dry mustard
- 1/2 cup [125 mL] mayonnaise
- Grated Parmesan cheese
|
- Preheat oven to 375°F [190°C].
- Remove mushroom stems, reserving them for another use; reserve mushroom caps.
- Into a bowl, mix together crabmeat and chopped parsley, sweet red pepper and capers, dry mustard and mayonnaise.
- Stuff mushroom caps with crabmeat mixture.
- Sprinkle stuffed mushrooms with grated Parmesan cheese.
- Bake into preheated oven, for 10 minutes.
|
