Crab Stuffed Mushrooms
24 large Crimini mushrooms
1/2 to 3/4 pound fresh, cooked Dungeness crab meat, not lump meat
4 ozs Mascarpone cheese
1 teaspoon mayonnaise
Minced onion to taste
Tabasco® sauce to taste
Finely chopped celery or minced garlic, if desired
1/2 cup Parmesano Reggiano cheese ( freshly grated)
Kosher salt to taste
Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps
clean. Arrange the caps, upside down, in single layer in a baking dish, preferably
glass. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems
with mascarpone cheese, crab, onions, mayonnaise and Tabasco. Add a little celery
or garlic if desired. Salt to taste. Fill each mushroom cap with some of the
mixture. Add enough water to cover the bottom of the baking dish. Sprinkle each
cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through
and the cheese has browned.
Makes 24 stuffed mushrooms.