Everywhere I go I run into people who were Hizzoner's customers. Invariably they tell me how much they miss the food, the people and the good feelings they had. Many have asked for recipes or suggested that I do a cookbook. So, I decided to do the best of both, hence this website. Here you will find all the things you loved most about Hizzoner's and some of my favorites too. Come, taste and remember.

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Mushrooms Stuffed With Crab and Brie

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People who don't like mushrooms like stuffed mushrooms. This is an easy recipe that always has them Mushrooms Stuffed With Crab and Brie

looking for more. These are great as party food or appetizers.    If you would like to have them as an entree, just use the big portabello mushrooms instead of the smaller ones.

We usually made these for catering gigs.



Recipe By     : Sitara
Serving Size : 25   Preparation Time :1:40
Categories    : Appetizers                       Fish
                Seafood

Amount Measure       Ingredient -- Preparation Method
--------       ------------        --------------------------------
25           large              mushrooms
   1           tablespoon    milk
   2          tablespoons   green onion-- minced fine
   8            ounces        brie
   7            ounces        crabmeat
1/2          teaspoon     horseradish
   1           dash             Worcestershire sauce
                        salt and pepper to taste
                        bread crumbs (panko)

If you are making this recipe for a crowd, it is easily doubled or tripled, etc.

Wipe your mushrooms clean.   Take out the stems and, if they are not woody, chop them to use in the filling.

Mix all ingredients together, folding the crab in gently in order to keep from breaking it up.

Stuff caps with mixture. Sprinkle top with breadcrumbs.

Bake at 350 for 15 minutes or so till hot and bubbly.

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