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Mushrooms Mornay

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Paula

Paula

A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
  2. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
  5. Bake in preheated oven for 20 minutes, or until hot and bubbly.
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Reviews

Cindy Scillo
3

Cindy Scillo

1/18/2011

I made this as directed and no one in my family was impressed. For one - the ingredients list "cooking sherry" but the recipe doesn't say when or where to add this ingredient. I added it to the sauce once I removed it from the heat. I think with some work - and customization this recipe might have potential, but as is - its just not very flavorful.

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