Crab Florentine MushroomsBy
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Crab Florentine Mushrooms
- 40 large fresh mushrooms, about 2 inches in diameter
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 cup parmesan cheese, finely grated, divided use
- 1/2 cup fine dry bread crumbs
- 1 (12-ounce) package frozen spinach souffle’, thawed
- 1 1/2 cups fresh crab meat
- 2 tablespoons mayonnaise
- 1/2 teaspoons hot sauce
Preheat oven to 375°F.
Clean mushrooms with damp paper towels. Remove stems; chop and reserve 1 cup of stems. (reserve the rest for another use)
In a medium saucepan, saute’ the green onion and minced garlic in the butter until tender. Add 1 cup chopped mushroom stems and saute’ 2 minutes. Remove from the heat and stir in 3/4 cup cheese, bread crumbs, spinach souffle’, crab meat, mayo and hot sauce. Spoon evenly into the mushroom caps. Place on baking sheets. Sprinkle with remaining 1/4 cup cheese. Bake for 15 to 20 minutes. Makes small plate 10 servings.
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