20 ea. Large mushroom caps
1 1/2 cups whole milk
2 tbsp. flour
2 tbsp. unsalted butter
½ cup crab meat (imitation can be used)
1 tsp. Garlic, minced
¼ cup onion, minced
¼ cup parmesan cheese, shredded
Pre-heat the oven to 500 degrees. Remove the stems from all the mushrooms and reserve. Chop the mushroom stems, onions, garlic, and crab. Keep all of the items separated. Sauté the chopped mushroom stems, onions, and garlic until softened. In a separate pan melt the butter and add the flour. Continue to stir the butter and flour until smooth. Add the crab and the milk to the softened vegetables. Add the roux and continue to cook until thickened, about the consistency of thick pancake batter. Chill well. Use a pastry bag to pipe the filling into the mushroom caps. Top each mushroom with parmesan cheese. Bake at 500 degrees for 4-6 minutes until browned. Serve immediately.
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