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Recipe for :

Crab Stuffed Mushrooms

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


24 large crimini mushrooms
1/2 to 3/4 lb. fresh, cooked crab meat
4 ozs. Mascarpone cheese
1 tsp. mayonnaise
Minced onion to taste
Tabasco or any hot sauce of your choice to taste
Finely chopped celery and minced garlic (optional)
1/2 cup Parmesano Reggiano cheese (freshly grated)
Kosher salt to taste

  • Preheat the oven to 350º.
  • Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
  • Rinse and finely chop the stems.
  • In a mixing bowl, combine chopped stems with crab, onions, mayonnaise and hot sauce. Add a little celery and garlic if desired. Salt to taste.
  • Fill each mushroom cap with some of the mixture.
  • Add enough water to cover the bottom of the baking dish.
  • Sprinkle each cap with Parmesan cheese. Bake for 15 - 20 minutes, or until they are hot through and the cheese has browned.

Makes 24

Shirley Cline