1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
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