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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author

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This classic appetizer always goes quickly at parties and gathering. You might want to make two batches to ensure there is enough to go around.

Preparation Time: 45 Minutes    Serving Size: 4

  • 1 pound fresh white mushrooms
  • 4 tablespoons butter
  • 1/4 cup onion, chopped fine
  • 8 ounces crab meat, checked for shells
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cheddar cheese, grated
  • 2 tablespoons melted butter

Preheat oven to 350°. Clean mushrooms and remove stems. Finely chop the stems and add to heated butter in a skillet. Add onions to the mushrooms and sauté until onions are tender. Stir in Worcestershire, salt, pepper and crab meat. Cook 1 minute and remove from heat. Brush mushroom caps with melted butter and fill caps with mixture. Arrange stuffed side up in baking dish and top each with cheese. Bake 15 minutes or until cheese melts.

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