recipes
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tried and tasted by employees and fellow Community Bank employees.
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Recipes
Crab Stuffed Mushrooms
Submitted by Brian Cayton
1 LARGE PACKAGE OF MUSHROOMS
2 GREEN ONIONS
1/2 CUP PARMESAN CHEESE
1/2 CUP ITALIAN BREAD CRUMBS
1/2 CUP CRUMBLED BLUE CHEESE
1 PACKAGE OF CRAB MEAT OR IMMITATION CRAB MEAT
1 TABLESPOON OF MINCED GARLIC
1 PACKAGE OF SHREDDED MOZERELLA CHEESE
1 AND 1/2 STICKS OF BUTTER
SALT
PEPPER
DIRECTIONS
PREHEAT OVEN TO 375 DEGREES
RINSE MUSHROOMS THOROUGHLY AND CUT STEMS OUT OF CAPS. SAVE 1/2 CUP OF THE STEMS. CLEAN GREEN ONIONS AND FINELY CHOP ENTIRE ONION AND MUSHROOM STEMS. FINELY CHOP THE CRAB MEAT. PLACE 1 1/4 STICK OF BUTTER IN LARGE SKILLET AND MELT. PLACE MINCED GARLIC, CRAB MEAT, MUSHROOM STEMS AND ONIONS IN PAN. SALT AND PEPPER TO TASTE. LET MIXTURE SIMMER UNTIL ONIONS AND STEMS ARE COOKED. TURN OFF HEAT AND MIX IN BLUE CHEESE CRUMBLES, PARMESAN CHEESE AND BREADCRUMBS. MIX THOROUGHLY IN SKILLET. BUTTER LARGE GLASS DISH WITH REMAINING 1/4 STICK. USING A SMALL SPOON, STUFF THE MUSHROOM CAPS WITH MIXTURE AND PLACE IN BUTTERED PAN. COVER GENEROUSLY WITH MOZZARELLA CHEESE. COVER WITH ALUMINUM FOIL AND PLACE IN OVEN FOR 20-25 MINUTES.