Stuffed Caps With Cream Cheese And Crab

• 1lb Fresh white button mushrooms about 2" across. Stems removed and reserved.
• 8oz Phiadelphia Cream Cheese at room temperature.
• 6oz lump crab meat.
• 1lg garlic clove
• 1 cup shredded Mozarella

1. Place mushrooms inner side down on baking sheet and bake at 300 deg. for 15 minutes.
2. Cut the cream cheese into small pieces and put in mixer bowl. Using the mixer blade (not a wire whip) start mixing to form a smooth paste.
3. Clean crabmeat of shell and add to cream cheese
4. Crush garlic clove (prefer the new screw type garlic crushers) Add garlic to cream cheese
5. Finely chop the reserved mushroom stems and add to cream cheese.
6. Remove the mushroom caps from the over, turn over and fill with generous amounts of the cream cheese filling.
7. Return to oven and raise temperature to 375 deg. and bake until cream cheese just begins to tan. About 25 min.
8. Sprinkle with mozarella and place back in oven until mozarella begins to melt. About 5 minutes. Serve hot.

fresh white button mushrooms, cream cheese, lump crab meat, garlic, mozarella

Taken from www.epicurious.com/recipes/member/views/stuffed-caps-with-cream-cheese-and-crab-1216031 (may not work)