Stuffed Mushroom Tops
The other day I had to go to a friends place, Mike and Shari and I needed to bring something. As I was driving around I came up with the idea of these appetizers, stuffed mushroom tops with king crab meat. They turned pretty well and so here's they are (makes about 3 dozen):
Ingredients
| King Crab Meat | 2 Lbs, shredded |
| Garlic | 4 Cloves |
| Onion | 1/4 cup |
| Green Onion | 1/2 bunch |
| Beef Broth | 2 Cans |
| Large Mushrooms | 3 dozen, stems removed |
| Parmesan Cheese | 1/4 cup |
| Sour Cream | 2 Tbsp |
Pour the beef broth into a large sauce pan, add 1/4 cup fine chopped onion and 2 cloves of garlic, crushed and then minced. Simmer.
Once the liquid is hot, put the mushrooms in for about 3 minutes, then flip for another 3 minutes. Depending on the size of the sauce pan, this may take several times to cook all the mushrooms. Remove from the broth and set a side in the refrigerator.
In a large bowl, mix the crab meat with a 1/2 bunch of finely chopped green onions (tops only), 2 cloves of garlic, crushed and then minced, 2 tbsp (that would be tablespoons) of sour cream and about 1/8 cup of finely grated parmesan cheese.
Once the mushroom tops have cooled, arrange them on a large cookie sheet. Fill them with the crab meat mixture until overflowing.
Sprinkle the remaining parmesan cheese over the stuffed mushroom tops.
When ready to serve, place in a 350 degree (F) oven until the cheese is melting and finish by browning with the broiler for a couple minutes.