CRAB STUFFED MUSHROOM CAPS

Jo Anne Sugimoto Recipe

By Jo Anne Sugimoto sugarnspicetedibears

Here's a great "Game Day" appetizer! So yummy! And it's easy to prepare.


Recipe Rating:
 1 Rating

Ingredients

24 medium
mushrooms, cleaned
1/2 lb
imitation crab, chopped
1/3 c
black olives, pitted, finely chopped
1/2 pkg
cream cheese (4 oz.) room temperature
2 Tbsp
sour cream
2 tsp
parsley, finely chopped
3 tsp
lemon juice
1/2 tsp
garlic powder
1/2 tsp
onion powder
pepper to taste
grated parmesan cheese

Directions

1
Remove the stems of the mushrooms and finely chop it up and put it in a mixing bowl.
2
Add all the ingredient together with the chopped mushroom stem except the parmesan cheese, mix till well incorporated.
3
Scoop spoonfuls of the mixture and fill the mushroom caps. Place them in a 9 x 13 pan and sprinkle the parmesan cheese over them, cover with foil.
4
Bake at 375 degrees for 13 to 16 minutes, uncover and bake for 6 to 8 more minutes.
5
Remove from oven. Serve warm. YUMMO!!!