Ingredients: 1 lb of large mushrooms 4 tablespoons of Olive oil 4 oz cream cheese, softened 1/3 cup of red bell peppers, cubed 1/3 cup of onion, cubed 1 egg, beaten ½ of fresh lemon, juiced 2 tablespoons mayonnaise 2 tablespoons of sour cream 8 oz imitation crab meat, flaked 2 tbsp of fresh parsley, chopped 2 tbsp of fresh green onions, minced 1 large clove of fresh garlic, minced ½ teaspoon of salt ¼ teaspoon of ground black pepper |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Clean mushrooms and remove stems. Chop enough stem to yield one cup.
3. Use a pastry brush to brush the caps with olive oil.
4. In a skillet, melt 2 tablespoons olive oil.
5. Add chopped stems and onions, minced garlic, bell peppers.
6. Saute the mixture for 4 minutes, remove it from the heat and let cool.
7. In a large mixing bowl, beat together cream cheese, egg, mayonnaise, sour cream, lemon juice, until even.
8. Add the mushroom-onion mixture, crabmeat, parsley, green onions, salt, and pepper.
9. Spoon the mixture into the mushroom caps.
10. Arrange the caps on the prepared cookie sheet.
11. Bake for 20 minutes.
12. Cool before serving.
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Clean mushrooms and remove stems. Chop enough stem to yield one cup.
3. Use a pastry brush to brush the caps with olive oil.
4. In a skillet, melt 2 tablespoons olive oil.
5. Add chopped stems and onions, minced garlic, bell peppers.
6. Saute the mixture for 4 minutes, remove it from the heat and let cool.
7. In a large mixing bowl, beat together cream cheese, egg, mayonnaise, sour cream, lemon juice, until even.
8. Add the mushroom-onion mixture, crabmeat, parsley, green onions, salt, and pepper.
9. Spoon the mixture into the mushroom caps.
10. Arrange the caps on the prepared cookie sheet.
11. Bake for 20 minutes.
12. Cool before serving.