In the South, all sorts of minced shellfish, meats, and vegetables are stuffed into large mushroom caps, baked, and served as a first course, but nothing typifies this old-fashioned practice more than these rich, full-flavored crabmeat mushrooms enhanced with pimentos and grated Parmesan. To give the mixture a bit of crunch, you might want to add a few finely chopped toasted almonds, if you have any on hand.
Remove stems from the mushrooms and chop finely, reserving the caps.
In a small saucepan, melt
In another medium saucepan, heat the remaining
Arrange the mushroom caps hollow side down in a buttered baking dish. Brush with the melted butter,
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