Crab Stuffed Baby Portabello Mushrooms

• 2 box baby portabello mushrooms
• 1 stick butter or margarine, melted to drizzle before baking
• 1/4 cup red onion
• 1/4 cup green bell pepper
• 1/4 cup chopped mushroom stems
• 1/4 cup crushed saltine crackers
• 2 tbsp parmesan cheese
• 1/4 cup chopped crab or imitation crab
• 2 tbsp finely chopped provolone cheese
• 1 tbsp soul seasoning or season salt
• 1/2 stick butter or margarine, melted

1. preheat oven to 325
2. remove stems from mushrooms.
3. place caps on a cookie sheet lined with foil.
4. chop up mushroom stems, and other ingredients for stuffing
5. mix all ingredients for stuffing until well combined.
6. add more or less crackers or butter until the stuffing is moist but not wet.
7. stuff each mushroom cap until full and place on baking sheet.
8. drizzle butter over each cap.
9. bake are 325 for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown.
10. if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake.
11. this recipe can be easily doubled, or multiplied for any party size

baby portabello mushrooms, butter, red onion, green bell pepper, mushroom stems, crackers, parmesan cheese, crab, provolone cheese, soul, butter

Taken from cookpad.com/us/recipes/357992-crab-stuffed-baby-portabello-mushrooms (may not work)