This recipe is based on the one in Fanny Farmer, 1979 edition.
2 pounds mushroom caps
1 cup crumbs made from corn and rice cereal 1 T finely chopped parsley
3 T finely chopped onion
1 tsp finely chopped garlic
1/4 tsp salt
1/8 tsp white pepper
handful finely grated Parmesan cheese
1/4 pound finely chopped crab meat or surimi 1-2 T lemon juice
Clean and destem mushrooms. Oil a broiler pan to set them on.
Pour a few T of oil into a small dish. Oil the palms of your hands, and then rub the outsides of each mushroom with the oil to coat thoroughly.
Mix up the rest of the ingredients, and use either a teaspoon or a cookie dough scoop to fill the caps. Tamp it down. Sprinkle more of the Parmesan cheese on top, and place tray in 350^F oven for 15 minutes, or until lightly brown.
For the second "type" of stuffed mushrooms, heat oven to "Broil", then leave mushrooms in until they are dark brown.
Variations: usually, I'll mince the mushroom stems, and saute them and the onions and garlic before adding them to the stuffing. This produces a milder flavor that lets the mushrooms stand out more.
maxine in ri
Updated: February 5, 1998
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