Those are some big 'shrooms!

So how was everyone's holiday?  We are still exhausted, but since it just started snowing here (we're expecting over a foot of snow!) it gives us a good excuse to stay in and relax, as well as do some experimenting in the kitchen...we'll see how creative I get later.

As I mentioned before, our Christmas Eve celebration is meat-free, so in addition to all of the cookies I baked, I also made this for an appetizer.  I doubled the recipe (which is for 24) and made a few changes.

Check out how big these things were!  (they shrunk considerably in the oven, but were still a nice size)

Crab Stuffed Mushrooms
adapted from everydaycook.com

2 dozen large fresh mushrooms (save half of the stems when cleaning them)
4 tablespoons butter
3 cloves garlic, chopped
1/2 onion, chopped
1/2 pound cooked crab meat
2 eggs, beaten
2 tablespoons mayonnaise
3 tablespoons seasoned dried bread crumbs
3 green onions, chopped
1 teaspoon fresh lemon juice
salt and pepper to taste
parmesan cheese


Preheat oven to 400 degrees.

Remove stems from cleaned mushrooms; chop stems and sauté in half of the butter with garlic and onion.  Add salt and pepper to taste. Brush mushrooms with melted butter (use the rest of what's left). 


Mix together crab meat, eggs, mayo, bread crumbs, green onion (save some of the green part for later), lemon juice, salt and pepper; add to onion mixture and cook for 5 minutes. 


Fill mushrooms with mixture. Sprinkle with cheese and reserved green onion. Bake in buttered shallow glass casserole for 15 minutes. Serve warm.