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Mushrooms Stuffed With Crabmeat & Gruyere

Mushrooms Stuffed With Crabmeat & Gruyere comes together with Butter, Onion Chopped, Flour, Milk, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 5 tbsp
• 3 tbsp
• 3 tbsp
• 1 cup
• 1/8 tsp
• 2 tbsp
• 2 tbsp
• 6 tbsp

Method (preview)

1. 1

   Carefully pick over the crabmeat to remove any cartilage and shell fragments.

2. 2

   Melt 3 tablespoons of the butter in a saute pan.

3. 3

   Add the onions and saute over medium heat until translucent, about 3 minutes.

4. 4

   Add the floour and cook an additional 3 minutes.

5. 5

   Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy.

6. 6

   Do not let the mixture scorrch.

7. 7

   Remove from heat.

8. 8

   Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the pan and combine well.

9. 9

   Stir in the bread crumbs and parsley.

10. 10

    Allow it to cool to room temperature.

11. 11

    Heat the remaining 2 tablespoons of of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes.

12. 12

    While the pan is still hot, pour in the sherry and carefully light it with a match.

13. 13

    Drain the caps and allow them to cool.

14. 14

    Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese.

15. 15

    Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling.

16. 16

    Serve hot.