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Yield: 6 servings
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RECIPE INGREDIENTS
| 18 large mushrooms, stems removed & chopped |
| 2 tablespoons melted butter |
| 1 teaspoon garlic salt |
| 2 tablespoons minced onion |
| 1 teaspoon worcestershire sauce |
| 4 ounces jumbo lump crabmeat |
| 1 tablespoon mayonnaise |
| 3 ounces brie, cut in 18 pieces |
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DIRECTIONS
Heat oven to 350 degrees F.
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Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
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In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.
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Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.
Date Added: 01/01/2008
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