Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. large mushrooms; 3 Tbsp. butter; 2 Tbsp. flour; 1 1/2 tsp. dry mustard; 1 tsp. Worcestershire sauce; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. milk; 7 1/2 oz. can crab; 2 egg yolks; 2 Tbsp. parsley; 1 tsp. lemon juice; 1/4 c. Parmesan cheese, grated

Servings: persons

2 lb. large mushrooms
3 Tbsp. butter
2 Tbsp. flour
1 1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
7 1/2 oz. can crab
2 egg yolks
2 Tbsp. parsley
1 tsp. lemon juice
1/4 c. Parmesan cheese, grated

1
Chop stems.
2
Melt butter in skillet.
3
Cook stems in butter until tender; stir in flour, mustard, Worcestershire sauce, salt and pepper.
4
Add milk.
5
Stir until thickened.
6
Remove from heat. Stir in crab, egg yolks, parsley and lemon juice.
7
Preheat oven to 425u00b0.
8
In large skillet, melt 1/4 cup butter.
9
Cook mushroom caps 5 minutes.
10
Fill with crab mixture; sprinkle with cheese.
11
Bake 12 minutes.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. large mushrooms, 3 Tbsp. butter, 2 Tbsp. flour, 1 1/2 tsp. dry mustard, and more.

Yes, Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushrooms

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