| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms, large |
| 14 |
|
24 |
| 2 |
t |
Olive oil |
|
|
Salt and pepper, to taste |
| 2 |
t |
Lemon juice |
| 1/2 |
c |
Chopped crab, OR |
| 1/4 |
lb |
Chicken livers, optional |
| 1 |
T |
Butter |
| 1/3 |
c |
Onions, chopped |
| 1 |
t |
Garlic, minced |
| 2 |
T |
Whipping cream |
| 1 |
|
Egg, beaten |
| 1 |
T |
Fresh basil, or parsley |
|
|
Chopped |
| 2 |
T |
Fresh bread crumbs, finely |
| 1 |
T |
Butter, melted |
| 1 |
T |
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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