Recipe - Mushrooms Stuffed With Crab Or Liver

1 pound Fresh mushrooms large,
14 24
2 teaspoon Olive oil
Salt and pepper to taste
2 teaspoon Lemon juice
One half cup Chopped crab OR
One fourth pound Chicken livers optional
1 tablespoon Butter
1/3 cup Onions chopped
1 teaspoon Garlic minced
2 tablespoon Whipping cream
1 small Egg beaten
1 tablespoon Fresh basil or parsley,
Chopped
2 tablespoon Fresh bread crumbs finely
Chopped
1 tablespoon Butter melted
1 tablespoon Parmesan cheese grated

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the
stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of
the lemon juice, salt and pepper. Arrange on a baking pan, stem side down,
and bake 5 minutes.

Clean membrane from liver and finely chop.

Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add
mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates.
Add liver or crab and cook until liver is lightly done (beginning to lose
pink colour). Crab need only be heated through. Stir in cream. Add egg,
cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil
and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for
ten to fifteen minutes.

Recipe By : from a newspaper cutting

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip