Copyright © 2014 The FOURnet Information Network. All rights reserved.

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 350F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

Makes 12 servings.

Submitted by: Jeff P. White
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 7
Nov 1, 4:41 PM
Catie says:
Jan 9, 4:45 PM
Kate Rogers (Wisconsin) says:
Jan 19, 7:44 PM
Jerry & Suzanne Clark (Alberta) says:
Jan 29, 4:04 PM
Jenna McIvor (Manitoba) says:
Mar 17, 5:25 PM
Gordon (Saskatchewan) says:
Sep 30, 1:24 AM
Jonny (Oregon) says:
Jun 24, 8:35 PM
Lisa more (Ohio) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood