CHARLOTTE'S STUFFED MUSHROOMS
1 pkg White mushrooms, small
1 small Onion
2 stalks Celery
1 clove Garlic
2 Tbs Olive oil
1/3 cup Italian breadcrumbs, low-sodium
1/2 cup Cooked crab, chopped (Optional)
1/4 cup Romano cheese (Optional)
Wine or beer to taste (Optional)
Fresh ground pepper to taste
Preheat oven to 350 degrees.
Brush your mushrooms, cap and reserve the stems. Set aside the caps for later. Rinse and dice mushroom stems. Chop enough onion to equal the amount of mushrooms stems. Repeat with the celery stalks and breadcrumbs. Chop the garlic.
In a skillet, heat olive oil and give a few good turns with fresh pepper. Add the mushroom stems, onion, garlic and celery and sautee until tender. Don't fry! (Add any optional ingredients here and simmer for about 2 minutes)
Add breadcrumbs. Turn off the heat and cover. Don't remove from burner. Let it sit for 5 minutes, while steam softens the breadcrumbs.
Take mushroom caps and spoon stuffing into each. Place stuffed caps into a glass baking dish. Bake for 5 minutes.
Servings: 16
|
