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Mushroom Caps Stuffed with Crab and Wild Rice

 ½ cup wild rice
 2 ½ cups water
 2 tbsp butter or margarine
 1 clove garlic
 ¼ cup minced onion
 68 oz crab meat
 1 egg
 ¼ cup grated Parmesan cheese
 1 tbsp parsley
 salt and pepper to taste
 2 dozen medium-large mushroom caps
 ½ cup grated cheddar cheese

Combine wild rice and water. Cook, set aside. Melt butter in saucepan, saute garlic and onion until tender. Add cooked wild rice and crab meat to pan and stir until mix is warmed through (not cooked). Remove from heat. Add egg, Parmesan cheese and seasonings. Mix well. Stuff mushroom caps loosely. Place on a greased baking sheet and sprinkle with grated cheddar cheese or cheese of your choice. Bake at 400 for 10 minutes. Serves 5-6.