Brie & Crab Stuffed Mushrooms

By: Judith Clayton

18 large mushrooms-stems removed (save)
2 TBS butter—melted
2 Tablespoons butter
1 tsp garlic salt
2 TBS minced onion
1 tsp. Worcestershire sauce
4 oz crabmeat—cooked
1 TBS mayonnaise
3 oz brie cheese, cut into small pieces

Preheat oven to 350 degrees. Saute chopped mushroom stems and onions in 2 TBS of butter and Worcestershire sauce.
Place Mushroom Caps upside down on a lightly greased baking pan. Brush caps with the melted butter and sprinkle with garlic salt.
In a bowl, combine crabmeat and mayonnaise. Fill mushroom caps with sautéed onion/mushroom stem mixture. Top each mushroom with crabmeat mixture and 1 piece of brie cheese.
Bake for 10 minutes or until mushrooms are tender and cheese melted.

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