Crab Stuffed Mushroom Caps Recipe

• 24 large mushrooms
• 1/4 c. extra virgin extra virgin olive oil
• chopped garlic
• any flavor Philadelphia (whipped) cream cheese
• 1 can crab meat
• Parmesan cheese
• 6 Tbsp. butter

1. Remove stems from the mushrooms.
2. Carefully trim the mushroom cap back to expose the spore area.
3. Do this at an angle so the cap can hold more mix.
4. In a bowl, combine the container of whipped cream cheese, three Tbsp.
5. of Parmesan cheese and the crab meat.
6. Fold the mix over until thoroughly combined.
7. Pour 1/2 tsp.
8. of extra virgin extra virgin olive oil into each mushroom cap.
9. Add in a sprinkle of chopped garlic into the oil.
10. Add in one Tbsp.
11. of crab mix into each mushroom cap.
12. Put the mushroom caps into a foil container.
13. Slice the butter into cubes and add in them to the bottom of the container.
14. Sprinkle chopped garlic over butter.
15. Cover the container with foil and bake at 350 until warm and bubbly

mushrooms, extra virgin extra virgin olive oil, garlic, philadelphia, crab meat, parmesan cheese, butter

Taken from cookeatshare.com/recipes/crab-stuffed-mushroom-caps-799 (may not work)