*  Exported from  MasterCook  *
 
                 MUSHROOMS STUFFED WITH CRABMEAT & GRUYERE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Cheese
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Crabmeat - flaked
    5       tb           Butter
    3       tb           Onion - chopped
    3       tb           Flour
    1       c            Milk
      1/8   ts           Salt
            pn           Cayenne pepper
    2       tb           Parmesan cheese - grated
    2       tb           Bread crumbs - dried
    1       tb           Parsley - chopped
   24       md           Mushrooms - stems removed
    2       tb           Dry sherry
    6       tb           Gruyere cheese - grated
 
   Preheat oven to 350 degrees.
   
   Carefully pick over the crabmeat to remove any cartilage and shell
   fragments. Melt 3 tablespoons of the butter in a saute pan.  Add the onions
   and saute over medium heat until translucent, about 3 minutes. Add the
   floour and cook an additional 3 minutes.  Then add the milk and cook 5 to 6
   minutes more, stirring, until thick and creamy.  Do not let the mixture
   scorrch.  Remove from heat. Add the crabmeat, salt cayenne pepper, and
   Parmesan cheese to the pan and combine well. Stir in the bread crumbs and
   parsley.  At this point the mixture should be as thick as a stuffing. Allow
   it to cool to room temperature. Heat the remaining 2 tablespoons of of
   butter in another saute pan, and saute the mushroom caps until tender,
   about 3 minutes. While the pan is still hot, pour in the sherry and
   carefully light it with a match. Drain the caps and allow them to cool.
   Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them
   with the Gruyere cheese. Place caps on a greased baking sheet and bake at
   350 degrees for 10 minutes, until bubbling. Serve hot. Serves 4 as an
   appetizer, and more as an hors d'oeuvre.
   
   Recipe By     : The Red Lion Inn Cookbook
   
   Posted on rec.food.recipes by DI2@delphi.com
  
 
 
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