This is a basic stuffed mushroom recipe from "In the Kitchen with David" (QVC) cookbook. I made a bit of an adjustment to this recipe, but it's a great standard if you are a stuffed-mushroom lover.
CHEESEY CRAB-STUFFED MUSHROOMS
1# mushrooms, 1-1 1/2" in diameter
2 Tbsp unsalted butter
2 Tbsp chopped onion
1/2 cu fresh, soft bread cubes, or breadcrumbs
4 oz fresh crabmeat, picked over and finely chopped
1/2 tsp kosher salt
2 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
2 Tbsp chopped fresh parsley
1/2 cup dry white wine
1/2 cup (2 oz) shredded Cheddar
White truffle oil, optional
Preheat oven to 400F. Remove the stems from the mushrooms and set aside the caps. Finely chop the stems.
Melt the butter in a small skillet oven medium heat. Add the onion and stems and saute for 4-5 minutes. Add the bread cubes/crumbs and crabmeat, stirring constantly until lightly brown. Stir in the salt, lemon juice, Worcestershire sauce, and parsley.
(Personally, at this point, I chose to lightly salt the mushroom caps with a bit of salt).
Fill the mushroom caps with the crab mixture. Arrange the mushrooms in a single layer in a shallow baking dish. Pour the white wine in the bottom of the baking dish. (Optional: Drizzle with white truffle oil at this point.....oo la la!!!!) Bake for 15 minutes. Remove the dish from the oven and sprinkle with cheddar. Bake for 8-10 minutes more until the cheese melts. Serve hot.
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