Crab-Stuffed Mushrooms

By Cathers

Ingredients

• 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

Preparation

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