Crab Florentine Mushrooms
The next time you have a gathering, try these wonderful crab and spinach stuffed mushrooms.
40 large fresh mushrooms, (about 2-inches in diameter)
2 green onions, diced
2 cloves garlic, minced
2 tablespoons butter or margarine
1 cup (4-ounces) freshly shredded Parmesan cheese - divided use
1/2 cup fine, dry bread crumbs
1 (12-ounce) package frozen spinach soufflé, thawed according to package directions*
2 (6-ounce) cans lump crabmeat, drained
2 tablespoons mayonnaise
1/2 teaspoon hot sauce
- Clean mushrooms with damp paper towels. Remove stems, and chop. Set aside 1 cup.
- Sauté diced green onions and minced garlic in butter in a medium skillet over medium-high heat until tender. Add 1 cup chopped stems, and sauté 2 minutes. Remove from heat, and stir in 3/4 cup cheese, bread crumbs, and next 4 ingredients.
- Spoon evenly into mushroom caps. Place on baking sheets. Sprinkle with remaining 1/4 cup cheese.
- Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes.
Makes 40 appetizer servings.
*Thaw Spinach Soufflé in the microwave at MEDIUM (50% power) 6 to 7 minutes; set aside.
Recipe is the property of Nestlé® & Meals.com, used with permission.