Mushroom-Crab Puffs

Ingredients:
36 to 40 2-3 inch diameter fresh mushrooms
1 cup cooking oil
1/3 cup white wine vinegar or vinegar
1/4 teaspoon pepper
1 5-ounce jar sharp processed cheese spread
1/4 cup mayonnaise
1/8 teaspoon cayenne pepper (or substitute paprika)
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons thinly sliced green onion

Makes: 36 to 40 puffs

Preparation Instructions:
Prep Time: 15 minutes
Cooking Time: 5 minutes

Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for 4 hours, turning bag occasionally.

Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.

Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or till bubbly and golden. Serve warm.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.