These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.
INGREDIENTS (for 2 servings):
- 60 mushrooms
- 1 lemon, juiced
- 1 quart water
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1 tablespoon sour cream
- 1/2 cup cream cheese, softened
- 2 tablespoons dry bread crumbs
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup crabmeat
- 2 tablespoons paprika
Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.