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The next time you have a gathering, try
these wonderful crab and spinach stuffed mushrooms.
Crab Florentine 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.
- Saute diced green onions and minced garlic
in butter in a medium skillet over medium-high heat until tender.
Add 1 cup chopped stems, and saute 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 at 375°F (190°C) for 15 to
20 minutes.
Makes 40 appetizer servings.
Note: Thaw Spinach Souffle in the microwave
at MEDIUM (50% power) 6 to 7 minutes; set aside.
Recipe is the property of Nestlé®
& Meals.com, used
with permission.
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