The recipe is easy and goes as follows:
18 large fresh mushrooms
1/4 cup butter, divided
1 1/4 cups finely chopped onions
3 ounce cans crab meat – drained, flaked and cartilage removed
1.5 tablespoons lemon juice
1/4 cup cream cheese
1/8 cup minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 cup grated Parmesan cheese
Preheat oven over 350 degrees Fahrenheit.
Take mushrooms and wipe them clean with a damp cloth. Twist off the stems of the mushrooms and set the caps aside to be used later. Chop the mushrooms stems that you had twisted off finely.
Take a skillet and place it over medium high heat. Add 1/8 cup of butter and melt it in the skillet over medium high heat. Once the butter is melted, add in the stems and saute. Add in the onions and cooks until tender and soft.
Take a medium sized mixing bowl and add the crab meat and lemon juice. Mix well and make sure that the crab meat and lemon blend in well together. Next add in the onion and sauteed stems mixture that you had prepared earlier. Mix well. Next add in the cream cheese, minced parsley, 1/2 teaspoon of Worcestershire sauce. Flavor the mix with salt and pepper. Mix well.
Grease a tray you have selected for baking. Place your mushrooms caps in this greased shallow baking tray. Next, pour in the mixture that you had prepared earlier into the mushroom caps. Finally sprinkle your stuffed mushroom caps with grated parmesan cheese. Then drizzle over the remaining butter over the mushrooms and cheese. Bake for 20 to 25 minutes until golden brown. Serve hot!
Some tips: First of all, you can replace it also with either lobster or crawfish , according to season or availability. This is a great dish that tastes great and can be prepared very quickly. You can increase the ingredients to serve more people. This could be served as an appetizer. To bring more variation, add different kinds of mushrooms.