STUFFED MUSHROOMS WITH CRABMEAT RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Steps:

• Put crab meat, peppers, onion, mayo, bread crumbs, and mozzarella cheese into a bowl and mix. I use my hands.
• Take a 9x13 inch baking dish and spray with spray oil such as Pam.
• Take the stem out of each mushroom and with your hand place crab meat mixture in firmly, making it rounded and place in your baking pan.
• Do with with all of the mushrooms until all of the crab meat mixture is gone.
• Sprinkle with 1 cup of shredded sharp Provolone.
• Bake at 450 degrees for 20 to 25 minutes.