[Harriet Vane]

Southern cuisine, det er ganske så deilig:

Tasty crab stuffed mushrooms with bread crumbs and Parmesan cheese make a great party snack.
INGREDIENTS:

• 1 pound large mushrooms
• 6 tablespoons butter
• 3 green onions, minced
• 3 to 4 tablespoons minced red bell pepper
• 4 ounces crab meat
• 1 cup fresh fine bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon Cajun or Creole seasoning blend
• 1/8 teaspoon pepper
• 2 tablespoons Parmesan cheese

PREPARATION:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter. Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper.




These would also be very good with crumbled cooked bacon, about 1/4 cup, if you don't have or care for the ham.
INGREDIENTS:

• 1 pound large mushrooms
• 4 tablespoons butter plus a little for greasing baking dish
• 4 green onions, with much of the green, trimmed
• 1/2 cup finely minced ham
• 1 small clove garlic, finely minced
• 2 cups coarsely chopped baby spinach
• 1 cup fresh bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 cup Mozzarella cheese

PREPARATION:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter. Heat remaining 2 tablespoons of butter in a skillet.



NGREDIENTS:

• 8 to 10 medium mushroom, firm, closed caps
• 1 tablespoon butter
• 2 tablespoons minced onion or green onion
• 1/4 tablespoon Worcestershire sauce
• 1/4 cup soft bread crumbs (see below)
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons water
• salt & pepper to taste

PREPARATION:

Preheat oven to 350°. Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely. Melt butter in a skillet over medium-low heat; add chopped mushroom stems and onion. Sauté until tender. Stir in Worcestershire sauce, soft bread crumbs, cheese, salt and pepper. Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. At this point, you may cover and refrigerate these mushrooms for up to 24 hours. Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in dish. Bake for about 20 minutes. Serve hot.
Makes 8 to 10 appetizers. Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs, or use food processor to make finer crumbs. One slice bread makes about 1/2 cup lightly packed crumbs.