IN THE KITCHEN WITH ELISHA: Savory Crab Stuffed Mushrooms

Savory Crab Stuffed Mushrooms

A simple and delightful Zapatizer. Crab Stuffed Mushrooms are easy to make and easy to clean up! Your family will love them!

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• 24-48 Medium Mushrooms
• 1 Large Container Garlic and Chives Whipped Cream Cheese
• 1 Cup Shredded Crab Meat
• 2 Cups Fresh Parmesan Cheese
• 1 Cup Three Cheese Blend
• Garlic Powder To Taste
• 2 Tbls Olive Oil
• 4 Tbls Butter or Margarine – I use Promise Light
• Optional 1Tsp Minced Garlic

Clean the mushroms with water, pat them dry. With a butter knife or your fingers gently loosen the mushroom stem and remove the stem, set the mushroom stems aside. Place the mushrooms on a flat baking dish or pan, sprinkle olive oil into each mushroom cap and follow with a pinch of garlic powder.

In a medium size bowl, mix the room temperature Whipped Cream Cheese, Parmesan Cheese, Three Cheese Blend, (optional Minced Garlic), and handful of mushroom stems dice fine. Final ingredient add the Shredded Crab and mix.

With a small spoon gently place the crab stuffing mix into each mushroom cap, you can overflow the caps by about half. Place butter in between the mushrooms on the baking dish, sprinkle a touch of garlic on the butter. The butter will melt and the mushrooms will absorb and marinate in it, so delicious!

Cook on 350 for 45 minutes, take out of oven, with spoon, spoon garlic butter sauce from pan over each mushroom, bake for another 5 minutes.

Eat and enjoy!

The mushroom stems make a great addition to spaghetti or any meal!