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It's almost New Year's Eve, and do you have your party foods picked? If not, Chef Billy with Restaurant Associates recommends that's always been a crowd pleaser, Crab-Stuffed Mushrooms. And here's the Tonia's Kitchen twist. Chef Billy told Tonia he stuffs the filling into fresh mushroom caps, not ones that have been previously cooked. Bake it all up, cool and serve, and it's almost guaranteed you'll ring in the New Year on the culinary right-foot!
It's almost New Year's Eve, and do you have your party foods picked? If not, Chef Billy with Restaurant Associates recommends that's always been a crowd pleaser, Crab-Stuffed Mushrooms. And here's the Tonia's Kitchen twist. Chef Billy told Tonia he stuffs the filling into fresh mushroom caps, not ones that have been previously cooked. Bake it all up, cool and serve, and it's almost guaranteed you'll ring in the New Year on the culinary right-foot!
Recipe courtesy Best Foods Mayonaise
1/3 cups mayonaise
3 tablespoons fresh breadcrumbs
2 tablespoons grated parmesan cheese
1 clove garlic (finely chopped)
6 1/2 ounces crabmeat (or 1 cup frozen crabmeat, thawed)
18 sliced mushrooms
11. Preheat oven to 400. 2. In small bowl, blend Hellmann's® or Best Foods® Real Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps. 3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.
