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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 50 |
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âI created this recipe with things I had in my fridge. Now itâs one of our party-time favorites. We fix them all the time with different kinds of cream cheese, but I never seem to make enough!â Tara Sturgeon - Ellsworth AFB, South Dakota Ingredients:
2 pounds whole fresh mushrooms |
1 carton (8 ounces) spreadable garden vegetable cream cheese |
4 ounces imitation crabmeat, chopped |
1/2 cup shredded cheddar cheese, divided |
2 tablespoons mayonnaise |
1/4 teaspoon salt |
1/8 dash pepper |
Directions:
1. Remove stems from mushrooms and finely chop 1/4 cup (discard remaining stems or save for another use); set caps aside.
2. In a large bowl, beat cream cheese until smooth. Stir in the chopped mushroom stems, crab, 1/4 cup cheddar cheese, mayonnaise, salt and pepper. Spoon about 2 teaspoons into each mushroom cap.
3. Place on a foil-lined baking sheet; sprinkle with remaining cheddar cheese. Bake at 350° for 15-18 minutes or until mushrooms are tender. Yield: about 4 dozen appetizers.
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