24 lg Mushrooms
2 1/2 ts Olive oil
4 tb Romano cheese; grated
2 tb Fresh parsley; chopped
1 ts Salt
1/2 ts Fresh ground black pepper
8 oz Cream cheese; softened
1 1/2 tb Bread crumbs
4 oz Crabmeat; rinsed,
- tossed with:
1 tb Fresh lemon juice
1/2 Lemon; juice of
1 1/2 ts Cognac
1 ts Dijon mustard
Remove mushroom stems. Combine 2 tb Romano cheese with remaining
ingredients in a bowl; beat with mixer for 5 minutes. Fill
mushrooms with a 1/2" crown left on top.
Lightly butter a large baking sheet and arrange stuffed mushrooms
with a space between. Bake 10 minutes.
Remove mushrooms from oven; sprinkle with 2 tb Romano cheese.
Preheat broiler. Place mushrooms under broiler until cheese melts
and is golden.
