"“I created this recipe with things I had in my fridge. Now it’s 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!” Tara Sturgeon - Ellsworth AFB, South Dakota..."
INGREDIENTS
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2 pounds whole fresh mushrooms
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1 carton (8 ounces) spreadable garden vegetable cream cheese
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4 ounces imitation crabmeat, chopped
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1/2 cup shredded cheddar cheese, divided
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2 tablespoons mayonnaise
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1/4 teaspoon salt
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1/8 dash pepper