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               MUSHROOMS STUFFED WITH CRABMEAT & GRUYERE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Cheese
               Fish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   lb           Crabmeat - flaked
  5       tb           Butter
  3       tb           Onion - chopped
  3       tb           Flour
  1       c            Milk
    1/8   ts           Salt
          pn           Cayenne pepper
  2       tb           Parmesan cheese - grated
  2       tb           Bread crumbs - dried
  1       tb           Parsley - chopped
 24       md           Mushrooms - stems removed
  2       tb           Dry sherry
  6       tb           Gruyere cheese - grated

 Preheat oven to 350 degrees.

 Carefully pick over the crabmeat to remove any cartilage and shell
 fragments. Melt 3 tablespoons of the butter in a saute pan.  Add the onions
 and saute over medium heat until translucent, about 3 minutes. Add the
 floour and cook an additional 3 minutes.  Then add the milk and cook 5 to 6
 minutes more, stirring, until thick and creamy.  Do not let the mixture
 scorrch.  Remove from heat. Add the crabmeat, salt cayenne pepper, and
 Parmesan cheese to the pan and combine well. Stir in the bread crumbs and
 parsley.  At this point the mixture should be as thick as a stuffing. Allow
 it to cool to room temperature. Heat the remaining 2 tablespoons of of
 butter in another saute pan, and saute the mushroom caps until tender,
 about 3 minutes. While the pan is still hot, pour in the sherry and
 carefully light it with a match. Drain the caps and allow them to cool.
 Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them
 with the Gruyere cheese. Place caps on a greased baking sheet and bake at
 350 degrees for 10 minutes, until bubbling. Serve hot. Serves 4 as an
 appetizer, and more as an hors d'oeuvre.

 Recipe By     : The Red Lion Inn Cookbook

 Posted on rec.food.recipes by [email protected]



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