Name: Crab Feta Mushrooms
Ingredients: 1 pound button mushrooms (stems removed and reserved, 500 g); 6 oz lump canned crabmeat (drained, or frozen crabmeat, thawed, 175 g); 3 oz Feta cheese (crumbled, 90 g); 2 in green onions (green part only, cuthalf, 2); 1 tablespoon unsalted butter (softened, 15 mL); 1 clove garlic (1); 1/4 teaspoon ground white pepper (1 mL); 1/4 teaspoon salt (1 mL); Preheated broiler; Baking sheet (lined with parchment paper)

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Hot and sizzling out of the oven, these mushrooms will be the hit of the party.

From 125 Best Food Processor Recipes by George Geary.

Millions of food processors are sold each year and can be found in kitchens throughout North America. However, most of us don’t maximize their usefulness. With your food processor, you can eliminate lengthy prep time and prepare fabulous and innovative dishes in minutes. The foolproof recipes in 125 Best Food Processor Recipes have been specifically created for use in a food processor. Here’s just a sampling:

Peach Mango Salsa
Hot and Spicy BBQ Rub
New England Clam Chowder
Fast and Easy Meatloaf
Potatoes au Gratin
Honey Whole Wheat Sunflower Bread
Cinnamon Apple Shortbread
Caramel Chocolate Tart
Deep, Dark Chocolate Fudge Cheesecake

This cookbook will become your ultimate resource when it comes to creating dishes using

your food processor. With outstanding recipes and a wealth of time-saving tips and techniques, it will appeal to novice and experienced cooks alike.

About the Author

George Geary, CCP, has taught in cooking schools throughout North America and is a regular contributor to magazines and newsletters. He has been the pastry chef and production manager for the Walt Disney Corporation and the Marriott Corporation. George is also the author of 125 Best Cheesecake Recipes and 125 Best Biscuit Mix Recipes.

Crab Feta Mushrooms

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Ingredients

1 pound button mushrooms stems removed and reserved, 500 g
6 oz lump canned crabmeat drained, or frozen crabmeat, thawed, 175 g
3 oz Feta cheese crumbled, 90 g
2 in green onions green part only, cuthalf, 2
1 tablespoon unsalted butter softened, 15 mL
1 clove garlic 1
1/4 teaspoon ground white pepper 1 mL
1/4 teaspoon salt 1 mL
Preheated broiler
Baking sheet lined with parchment paper

Instructions

Place mushrooms, caps down, on prepared baking sheet. Set aside.
In work bowl fitted with metal blade, process half of the mushroom stems, crabmeat, feta cheese, green onions, butter, garlic, white pepper and salt until smooth, 2 to 3 minutes. Discard remaining half of the mushroom stems.
Fill mushroom caps with cheese mixture. Broil under preheated broiler until cheese mixture starts to melt and bubble, about 3 minutes. Serve hot.

Notes

Tips:

You can make the filling 1 day prior to serving. Transfer to a bowl. Cover and refrigerate. Let warm slightly before filling mushrooms.

When removing the stems from the mushrooms, check to see that they are fresh. Look under the cap, if the stem looks like it is becoming unattached or dark; your mushroom is getting old.

Variation:

Use blue cheese or Stilton in place of the feta to give a sharp yet pleasant flavor to this appetizer.