Stuffed Caps With Cream Cheese And Crab

1. 1

   Place mushrooms inner side down on baking sheet and bake at 300 deg. for 15 minutes.

2. 2

   Cut the cream cheese into small pieces and put in mixer bowl. Using the mixer blade (not a wire whip) start mixing to form a smooth paste.

3. 3

   Clean crabmeat of shell and add to cream cheese

4. 4

   Crush garlic clove (prefer the new screw type garlic crushers) Add garlic to cream cheese

5. 5

   Finely chop the reserved mushroom stems and add to cream cheese.

6. 6

   Remove the mushroom caps from the over, turn over and fill with generous amounts of the cream cheese filling.

7. 7

   Return to oven and raise temperature to 375 deg. and bake until cream cheese just begins to tan. About 25 min.

8. 8

   Sprinkle with mozarella and place back in oven until mozarella begins to melt. About 5 minutes. Serve hot.

No additional tips available.