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Recipe to Print-Mushroom Caps Stuffed with Crab and Wild Rice - Copy

$scale_by Recipe Name: Mushroom Caps Stuffed with Crab and Wild Rice - Copy Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 70.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 10.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $1.25 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 to taste salt and pepper Directions: Rince rice through a strainer. Place rice and water in a heavy saucepan, salt is optional. Bring to a boil. Reduce heat to low boil, cover loosely and cook about 45 to 60 minutes, or until rice has puffed. Remove from heat and fluff with a fork, cover tightly and let stand for 5 minutes. Set aside. Melt butter in saucepan, saute garlic and onion until tender. Add cooked wild rice and crab meat to pan and stir until mixture is warmed thought (but not cooked). Remove from heat. Add egg, parmesan and seasonings. Mix well. Stuff mushroom caps loosely. Place on a greased cookie sheet and sprinkle with cheddar cheese (or other cheese of your choice). Bake for 10 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00