Monday, February 16, 2009

Stuffed Mushrooms

24 large mushrooms
2Tbsp. freshly grated parmesan cheese
1-8oz pkg. cream cheese, softened
4oz crabmeat
2 1/2 Tbsp. olive oil
2 Tbsp. chopped fresh parsley
1 1/2 Tbsp. bread crumbs
2 Tbsp. fresh lemon juice
1 1/2 tsp. minced shallots
1 1/2 tsp. cognac
1/2 tsp. dijon mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
fresh parsley sprigs
lemon wedges

Remove mushroom stems;clean caps and set aside.  Discard stems.  In a mixing bowl, combine all ingredients except mushrooms, parsley and lemon wedges. Beat well. Fill each mushroom cap with enough of the mixture to form a dome.  Place on a lightly greased baking sheet.  Bake at 425 for 10-15 minutes.  To serve, place mushrroms on a platter and garnish with parsley and lemon wedges.

1 comment:

Erica said...

Yummy Allison! This sounds so good! Thanks for always posting. I'm going to do better, I promise. :)