Crab And Basil Mushroom Caps

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   In

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   a medium bowl, combine the cheese, breadcrumbs, salt, green onions and

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   basil. In a separate, smaller bowl, combine the Tabasco sauce, wine, lemon

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   juice, garlic and egg; add to the breadcrumb mixture. Add the crab meat to

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   the bread crumb mixture and mix gently until well blended. Refrigerate for

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   at least an hour, or overnight.

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   Pre-heat the oven to 400u00b0 degrees

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   F.

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   Carefully remove mushroom stems out of the caps. (Reserve the stems

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    for soups or salads.) Wet your hands with cold water, take a small handful

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    of stuffing in your palm and mold into a round ball. Place the stuffing

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    firmly inside the mushroom cap, being careful not to break the mushroom.

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    Place the stuffed mushroom on an oiled cookie sheet. Repeat until all the

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    mushrooms are filled, placing them on the cookie sheet without touching

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    each other. (At this point, the mushrooms can be refrigerated and baked

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    later.)

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    Bake for 15 - 20 minutes or until the stuffing is lightly

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    browned and serve. They can also be reheated if not served

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    immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.