STUFFED MUSHROOMS

 

 

INGREDIENTS:

12 – 18 Large Mushrooms                  6 oz. Crabmeat or chopped Spinach

2 Tbsps. unsalted Butter                     1 cup shredded Swiss Cheese    

2 Tbsps. All-Purpose Flour                  1 tsp. Paprika

1 cup Milk or Cream

1/2 tsp. Salt

1/8 tsp. White Pepper

 DIRECTIONS:

Clean the Mushrooms, remove and chop the stems.

Squeeze the excess moisture out of the Crabmeat or Spinach;  set aside.

Melt the Butter in a small saucepan over low heat;  add the Flour and stir until a smooth paste forms.        

Slowly add the Milk or Cream and continue stirring until the mixture almost comes to a boil and has thickened.

Add the Salt and Pepper;  stir in the Crab Meat or Spinach and chopped Mushroom stems.

Place the Mushroom Caps on a Jelly Roll Pan or Ceramic Baking Dish.  Fill with the Creamed Mixture, top with grated Cheese and sprinkle with Paprika.

Bake in a 400 degree oven for 10 minutes or until the filling is hot and the cheese is lightly browned.

Serve immediately.                                                            

     YIELD:   6 – 9 Servings