SMOKED CRAB STUFFED MUSHROOMS
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Run up Smoker to 350-375. Remove stems from the mushrooms, retaining
the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the
mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, smoke the caps tented with both end open at 350-375 for 15 to 20 minutes or
until hot.
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Run up Smoker to 350-375. Remove stems from the mushrooms, retaining
the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the
mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, smoke the caps tented with both end open at 350-375 for 15 to 20 minutes or
until hot.