Stuff Mushroom Caps

I use this recipe a lot during the holidays when I'll have to make something for 2 or 3 times in a single week. I'll double the filing mixture and it keeps in the fridge for 7-10 days, then just buy more mushrooms when you need to make more.

Stuffed Mushroom Caps

• 30 small button mushrooms 
• 8 ounces cream cheese - softened
• 1 small box stove top stuffing - prepared
• 1 pkg imitation crab legs/meat 

Garlic Butter

• 1 stick butter - melted
• 2 tablespoon minced garlic 

Remove stems from mushroom caps and set caps aside. Finely chop the stems. Shred or chop finely the crab meat. Prepare stuffing mix.  In bowl, mix mushroom stems, stuffing mix, cream cheese and crab meat. (This mixture will keep in fridge for over a week.) Fill each mushroom cap with a heaping spoonful of the filling. Arrange all mushrooms on a shallow baking sheet. Pour melted butter/garlic over all mushrooms. Bake in 350 oven for 45 -60 minutes or until filling is golden brown on top and mushrooms are tender. Transfer mushrooms to an electric skillet to take along to a potluck party. 

Enjoy!

Pam