Brie & Crab Stuffed Mushrooms
- 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
Heat the oven to 350 degrees F.
Wash and dry the mushrooms and remove the stems. Place the mushroom caps on a cookie sheet. Brush the caps with some of the butter and sprinkle with garlic salt.
In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix the crabmeat and mayonnaise. Fill the caps with the mushroom and onion mixture. Top with the crabmeat and brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.
Recipe reprinted by permission of <I>Rocky Mountain Lodge & Cabins, CO<. All rights reserved.
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