Mushrooms Stuffed With Crabmeat And Gruyere

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Servings: 4 Difficulty: Advanced
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Baked mushroom caps filled with a creamy crab and Gruyere mixture
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These stuffed mushrooms are a sophisticated appetizer featuring large mushroom caps filled with sweet crabmeat and nutty Gruyere cheese. The filling is enriched with a rich bechamel sauce infused with dry sherry and Parmesan. The dish balances the earthiness of sautéed mushrooms with the delicate sweetness of the crab. Perfect for holiday gatherings or dinner parties, this recipe brings a touch of fine dining to your home kitchen.

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Mushrooms Stuffed With Crabmeat And Gruyere

Author: chefs-mate Cooking Method: Cuisine: Courses: ,
Difficulty: Advanced
Servings: 4 Calories: 254.5

Description

These stuffed mushrooms are a sophisticated appetizer featuring large mushroom caps filled with sweet crabmeat and nutty Gruyere cheese. The filling is enriched with a rich bechamel sauce infused with dry sherry and Parmesan. The dish balances the earthiness of sautéed mushrooms with the delicate sweetness of the crab. Perfect for holiday gatherings or dinner parties, this recipe brings a touch of fine dining to your home kitchen.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Carefully pick over the crabmeat to remove any cartilage or shell fragments.
  3. Melt 3 tablespoons of the butter in a saucepan over medium heat.
  4. Add the chopped onion and sauté until translucent, about 3 minutes.
  5. Stir in the flour and cook for an additional 3 minutes, stirring constantly.
  6. Gradually add the milk and cook for 5 to 6 minutes, stirring frequently, until the sauce is thick and creamy. Do not let the mixture scorch.
  7. Remove the saucepan from heat.
  8. Stir in the crabmeat, salt, cayenne pepper, and Parmesan cheese until well combined.
  9. Fold in the bread crumbs and chopped parsley. The mixture should be thick like a stuffing.
  10. Allow the crab mixture to cool to room temperature.
  11. Heat the remaining 2 tablespoons of butter in a separate sauté pan over medium heat.
  12. Sauté the mushroom caps until tender, about 3 minutes.
  13. Pour the dry sherry into the hot pan with the mushrooms and carefully ignite with a match to flambé.
  14. Allow the flames to die down, then drain the mushroom caps and let them cool slightly.
  15. Mound 1 tablespoon of the crab stuffing into each mushroom cap.
  16. Sprinkle the tops with the grated Gruyere cheese.
  17. Place the filled mushroom caps on a greased baking sheet.
  18. Bake for 10 minutes, until the cheese is bubbling and golden.
  19. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 254.5kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 10.1g51%
Cholesterol 81.8mg28%
Sodium 919.2mg39%
Total Carbohydrate 12.6g5%
Dietary Fiber 0.5g2%
Sugars 3.5g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed mushrooms, crab meat, gruyere cheese, appetizer, seafood, baked mushrooms, party food, sherry, parmesan, easy appetizer, holiday recipe, crab filling
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