Crab Stuffed Mushroom Caps
- 24 large mushrooms
- 1/4 cup olive oil
- Minced garlic
- Cream Cheese
- 1 can crab meat
- Parmesan cheese
- 6 tbls butter
Remove stems from the mushroooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so the the cap can hold more moisture.
In a bowl, combine the container of cream sheese, three tbls parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.
Pour 1/2 tsp of olive oil into each mushroom cap. Add a sprinkle of minced garkic into the oil. Add one tbls of crab mixture into each mushroom cap. Put the mushroom caps into foil container. Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.
Cover the container with foil and bake at 350 for 45 minutes. Switch the oven to broil and remove foil during the last 5 minutes of cook time.
( I mix all the above ingredients together and stir well. Put a small drop of olive oil in cap and top with cream mixture. Add shredded cheddar cheese on put on grill until warm through.)