{"id":351,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2001-09-09T00:00:00","modified_gmt":"2001-09-09T00:00:00","slug":"351","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/351","title":{"rendered":"Stuffed Mushrooms With Crabmeat"},"content":{"rendered":"<p><b>Mushroom Caps:<\/b><br \/>\n10 LG white mushroom caps (stems removed)<br \/>\nOlive oil<br \/>\n1 TSP chopped fresh rosemary<br \/>\n1 TSP chopped fresh thyme<br \/>\n2 cloves garlic (crushed)<br \/>\nBread crumbs<\/p>\n<p><b>Filling:<\/b><br \/>\n\u00bc C crabmeat (claw meat is more flavorful)<br \/>\nSauteed mushroom stems (from the caps)<br \/>\n1\/3 C heavy cream<br \/>\n\u00bc C shredded Parmesan<br \/>\n1 TSP dried tarragon<br \/>\n1 TBSP bread crumbs<\/p>\n<p><strong>Temperature:<\/strong> 350<\/p>\n<p>In a large bowl, toss the mushroom caps with enough olive oil to coat.  Add the rosemary, thyme and garlic and combine thoroughly.<\/p>\n<p>Place a roasting rack on a baking sheet.  On the baking sheet turn the mushroom caps upside down, stem side facing up.  Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.<\/p>\n<p>Combine the filling in a bowl.  Heat broiler to high and move the oven rack up 1 level.  Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps.  Top each cap with enough bread crumbs to cover the filling.  Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mushroom Caps: 10 LG white mushroom caps (stems removed) Olive oil 1 TSP chopped fresh rosemary 1 TSP chopped fresh thyme 2 cloves garlic (crushed) Bread crumbs Filling: \u00bc C crabmeat (claw meat is more flavorful) Sauteed mushroom stems (from the caps) 1\/3 C heavy cream \u00bc C shredded Parmesan 1 TSP dried tarragon 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-351","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=351"}],"version-history":[{"count":0,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/351\/revisions"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}