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Crab-Stuffed Mushrooms


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  • 8 oz fresh crab pieces, chopped fine
  • 8 oz spinach-artichoke dip (available in refrigerated deli or dairy cases)
  • 4 oz finely grated Parmesan, Romano or Asiago cheese
  • 24 large or 36 medium button mushrooms, stems removed



Step 1

Preheat oven to 350 degrees.
In a medium bowl, combine crab, spinach-artichoke dip and cheese.
Fill mushrooms on a lipped cookie sheet (this will contain the water that will bake out of the mushrooms), and bake for 30 minutes.

Serve warm


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