Stuffed Mushrooms, With Brie and Crab Recipe

The first time that we made these we thought that 18 mushroom caps (the quantity that this recipe makes), was going to be lots, but these flavorful delights disappeared all too quickly. It is safe to double this recipe unless its just for the 2 of you. Just as a side note, this recipe is also gluten free if you have guests with that dietary requirement. Photo courtesy  Coco and Tea.


18 large mushrooms (remove stems and reserve)
2 tbl melted butter
1 garlic clove(finely chopped)
2 tbl finely chopped onion
1 tsp Worcestershire sauce
4 ounces large lumps of crab meat
1 tbl mayonnaise
3 ounces of Brie cheese cut into 18 pieces

Preheat your oven to 350 degrees. Place your mushroom caps in a skillet with some butter and fry gently to remove some of their moisture. Remove with a slotted spoon onto some paper towel. In the meantime, finely chop the reserved mushroom stems and saute in the remaining butter with the onion, garlic and Worcestershire. Mix the crab meat and mayonnaise in a separate bowl. Place the mushroom caps on a lightly greased cookie sheet. Fill the caps with mushroom and onion mixture. Top with crab meat and a piece of Brie. Bake about 10 minutes or until cheese is melted.
We made the full recipe for 3 people and used the few left over to fill our omelette the next morning. Enjoy!

No comments: