These were actually our dinner one night last week. I had intended on making something else as a main course, but it just never happened, and the mushrooms were so good, we ate most of them. I think the leftovers were only in the fridge until breakfast the next day! LOL!
Stuffed Mushrooms
1 lb. fresh mushrooms (make sure they are fairly equal in size)
2 T. butter, melted and cooled slightly
2 oz. cream cheese, softened
2 oz. cheddar, shredded
2 t. dried onion flakes (or 1 T. minced fresh onion)
1 can crab meat
Pull stems off of mushroom caps; set caps on a cookie sheet:
Chop or mince stem pieces...
Meanwhile, in small mixing bowl, blend cheeses, crab meat and melted butter:
Add minced stems and onion flakes. Stir well.
Fill mushrooms caps generously, and bake at 350˚ for about 30 minutes.
Nom, nom, nom...
NOTE:
I made a second batch of these over the weekend, and I had intended on using that Louis Kemp imitation lobster stuff in the filling rather than the crab, but....I forgot! LOL! I had put all of the ingredients into the food processor, and I was thinking about all of the other things I had to do for our party, and I never got the lobster package out of the fridge. Also, I had realized that I ran out of cream cheese, so I substituted Parmesan, and they turned out great. I will post those photos when I get around to downloading them from the camera.
