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