Name: Crab Stuffed Mushrooms II
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: Large mushrooms - 1 pound; Butter - 3 tablespoons; Finely chopped onion - 2 tablespoons; Cream cheese, softened - 1 (3 ounce) package; Prepared Dijon-style mustard - 2 tablespoons; Crabmeat - 6 ½ ounces; Chopped water chestnuts - ¼ cup; Chopped pimento peppers - 2 tablespoons; Grated Parmesan cheese - 4 tablespoons

Ingredients for - Crab Stuffed Mushrooms II

1. Large mushrooms 1 pound

2. Butter 3 tablespoons

3. Finely chopped onion 2 tablespoons

4. Cream cheese, softened 1 (3 ounce) package

5. Prepared Dijon-style mustard 2 tablespoons

6. Crabmeat 6 ½ ounces

7. Chopped water chestnuts ¼ cup

8. Chopped pimento peppers 2 tablespoons

9. Grated Parmesan cheese 4 tablespoons

How to cook deliciously - Crab Stuffed Mushrooms II

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.

3 . Stage

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.

4 . Stage

Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.