Barbara Eden
Crab-Stuffed Mushrooms

Yield: 24 servings

Ingredients

• 24 large mushrooms
• 2 1/2 teaspoons olive oil
• 4 tablespoons grated Romano cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces cream cheese, softened
• 1 1/2 tablespoons bread crumbs
• 4 ounces crabmeat, rinsed and tossed with 1 tablespoon fresh lemon juice
• Juice of 1/2 lemon
• 1 1/2 teaspoons cognac
• 1 teaspoon Dijon mustard

Instructions

1. Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes.
2. Fill mushrooms with a 1/2 inch crown left on top.
3. Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between.
4. Bake for 10 minutes.
5. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese.
6. Heat broiler.
7. Place mushrooms under broiler until cheese melts and is golden.