Recipe: Crab Stuffed Mushroom Caps from Amber Kallyn

From: Amber Kallyn amberkallyn@gmail.com
 

CRAB STUFFED MUSHROOM CAPS

24 large mushrooms

1/4 cup extra virgin olive oil

minced garlic

any flavor Philadelphia (whipped) cream cheese

1 can crab meat

Parmesan cheese

6 tablespoons butter

Remove stems from the mushrooms. Carefully trim the mushroom cap back to
expose the spore area. Do this at an angle so that the cap can hold more
mixture.

In a bowl, combine the container of whipped cream cheese, three tablespoons
of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly
combined.

Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a
sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture
into each mushroom cap. Put the mushroom caps into a foil container.

Slice the butter into cubes and add them to the bottom of the container.
Sprinkle minced garlic over butter.

Cover the container with foil and bake at 350°F for 45 minutes. Switch the
oven to broil and remove the foil during the last 5 minutes of cook time.

Makes 12 servings.

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