A chocolate highlight
When I visited Sacramento back in the 1980s, we sometimes had a late lunch or early dinner at Pava’s restaurant in downtown Sacramento. We always shared the chocolate mousse, which was the highlight of our meal; it was so delicious. Does anyone have this recipe or one close? Thank you.
Debra MacGregor, Rescue
Chowder House recalled
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Does anyone remember the Chowder House on Watt Avenue (west side) just north of Arden Way in Sacramento? I enjoyed all their dishes and was hoping someone might have some of their recipes to share. Thank you.
Donna Springer, Sacramento
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If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Seafood stuffed mushrooms
Prep time: 30 minutes
Cook time: 30 minutes
Kathi Gibler of Vancouver, Wash., was looking for some good stuffed mushroom recipes. The Mailbox featured a recipe for Gibler last week. Today we have a crab-based stuffed mushroom recipe for her.
3/4 cup unsalted butter, divided use
2 tablespoons olive oil
24 large cremini mushrooms
1 large shallot, minced
1 cup bread crumbs
¼ cup minced fresh parsley
3 tablespoons minced fresh chives
3 tablespoons minced scallions
1 cup fresh, cooked crabmeat
2/3 cup grated Gruyere cheese, divided use
In a skillet, melt 1/2 cup of the butter over medium heat. Add olive oil.
Remove stems from mushrooms and chop stems. Add chopped stems and shallot to butter mixture and saute for about 7 minutes. Add bread crumbs, parsley, chives and scallions. Cook for 3 minutes. Mix in crabmeat then place mixture in a large bowl. Stir in 1/3 cup of the cheese.
In a small saucepan, melt the remaining 1/4 butter and coat the mushroom caps in butter. Place caps in a baking dish, rounded side down. Place a spoonful of crab stuffing into each cap. Sprinkle remaining 1/3 cup cheese over stuffed mushrooms. Bake 15 minutes or until cheese has melted and mushrooms browned.