Stuffed mushrooms

Stuffed mushrooms

Prep time: 15 minutes

Cook time: 40 minutes

Serves 4

Deanna C. Holman of Stockton and her husband enjoyed a stuffed crab appetizer at By-Th'-Bucket in Santa Clara. It was topped with melted cheese. She was hoping for the recipe or one close.

Judy Beaman of Merced shares this recipe, which she got from her daughter-in-law. She says it is rich and fantastic.

Beaman finds Old Bay seasoning at Save Mart and uses crabmeat in a plastic container from Costco found in the cold case with the lunchmeats and cheese, not canned.

She says you can substitute light cheddar or Monterey jack cheese for the regular cheese. Beaman also says the Old Bay makes the flavor of this dish; taste as you add to assure that you don't over-season.

Ingredients

4 large portobello mushrooms

4 tablespoons butter

¼ cup onion

¼ cup chopped green bell pepper

1 clove minced garlic (more if you prefer)

¼ cup flour

Up to 1 cup milk

Old Bay seasoning, to taste

½ cup shredded cheddar cheese or Monterey jack cheese

½ cup shredded Swiss cheese

1 pound lump crabmeat

1 cup plain bread crumbs

Instructions

Turn mushrooms over, remove stems and scrape the insides clean.

In a saucepan, melt the butter. Add the onion, bell pepper and garlic and sauté. Add flour to make a roux, stirring to combine and until lightly browned and smooth. Be careful not to burn. Slowly add milk until it reaches your desired thickness (up to 1 cup). Add Old Bay seasoning, to taste.

Add both cheeses and stir until melted. Add crabmeat and stir until combined. Pour crab mixture evenly into mushroom caps and top with bread crumbs. Bake for 20 to 25 minutes at 350 degrees.

Per serving: 499 calories; 35 grams protein; 34 grams carbohydrates; 24 grams fat (14 saturated, 4 monounsaturated, 1 polyunsaturated, 5 other); 130 milligrams cholesterol; 724 milligrams sodium; 2 grams fiber; 5 grams sugar; 44 percent calories from fat.