Stuffed Mushrooms II

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with vegetable oil. (5 minutes)

Recipe View Gently clean the mushrooms with a damp cloth and remove the stems. Finely chop enough of the stems to yield 1 cup. Brush the mushroom caps with vegetable oil using a pastry brush. (10 minutes)

Recipe View In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped mushroom stems and minced onion. Sauté until softened, about 4 minutes. Remove from heat and let cool slightly. (8 minutes)

Recipe View In a large mixing bowl, combine the sautéed mushroom-onion mixture, crabmeat, softened cream cheese, beaten egg, 1 cup of fresh bread crumbs, chopped parsley, salt, and pepper. Mix gently until well combined. (5 minutes)

Recipe View Spoon the crab mixture generously into the mushroom caps. Arrange the stuffed caps on the prepared baking sheet. (7 minutes)

Recipe View In a small skillet, melt the remaining 2 tablespoons of butter. Add the remaining 1 cup of bread crumbs and toss to coat evenly. Sprinkle the buttered bread crumbs lightly over the stuffed mushroom caps. (5 minutes)

Recipe View Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the topping is golden brown. Let cool slightly before serving. (20 minutes)