| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh mushrooms — large, |
| 14 | 24 | |
| 2 | ts | Olive oil |
| Salt and pepper — to taste | ||
| 2 | ts | Lemon juice |
| 1/2 | c | Chopped crab — OR |
| 1/4 | lb | Chicken livers — optional |
| 1 | tb | Butter |
| 1/3 | c | Onions — chopped |
| 1 | ts | Garlic — minced |
| 2 | tb | Whipping cream |
| 1 | sm | Egg — beaten |
| 1 | tb | Fresh basil — or parsley, |
| Chopped | ||
| 2 | tb | Fresh bread crumbs — finely |
| Chopped | ||
| 1 | tb | Butter — melted |
| 1 | tb | Parmesan cheese — grated |
INSTRUCTIONS
Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and bake 5 minutes. Clean membrane from liver and finely chop. Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates. Add liver or crab and cook until liver is lightly done (beginning to lose pink colour). Crab need only be heated through. Stir in cream. Add egg, cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes. Recipe By : from a newspaper cutting File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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