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September - Stuffed Mushrooms with Crab

Stuffed Mushrooms with Crab

32 medium to large mushroom caps
1 pound of crabmeat
8 ounces cream cheese, softened
8 ounces chevre goat cheese, softened
2 tsp. garlic, chopped
2 tsp. chopped fresh oregano
Salt and pepper to taste

½ cup white wine

Yield: 32 Pieces

Remove stems from mushrooms, wash and lay out on a baking pan. In a bowl, mix crab, softened cheeses, garlic and oregano. Adjust seasoning with salt and pepper. Fill mushroom caps with approximately 1 tablespoon of crab filling. Pour ½ cup of white wine into baking pan around mushroom caps and place pan in preheated 350 degree oven. Bake for 15 minutes, remove from oven and let rest 3 minutes, then serve immediately.

 

Cuisine Maricopa is brought to you by MCTV and the Culinary Studies Program at Phoenix College.  To find out more about this program, contact Program Director Scott Robinson at (602) 285-7765, or e-mail : scott.robinson@pcmail.maricopa.edu; or call Phoenix College direct at 602-285-7500.

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