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Print this Recipe    Stuffed Mushrooms 49

Crab Stuffed Mushrooms

half of a small yellow onion
2 8-oz packages button mushrooms
1 Tbsp fresh peeled mince garlic
8 oz. tub of Philly's Light Cream Cheese
1 cup freshly grated Romano Cheese
1 Tbsp olive oil
1 Tbsp butter
1 heaping tsp chopped basil
1 half cup freshly grated Parmesan Cheese
1 pound backfin crab meat

Remove mushroom stems, leaving the caps intact. (The stems can be
minced and used in the stuffing). Steam the caps. Drain all excess
liquid from the caps. Line up the caps on a cookie tray and set
aside.

Mince the onion. In a small saucepan, saute the onion in the olive
oil over medium heat. When the onion becomes clear, add the garlic.
Saute for a few minutes. Add the cream cheese. Stir the ingredients
over the heat to soften the cheese and get a smooth texture. Add
the butter.

Toss the basil into the grated cheese. Once the saucepan mixture
is smooth, slowly add the grated cheeses, over a minute or two.
Stir while adding the cheese. Once the last cheese has been added,
fluff in the crab and toss slowly to cover the crab meat.

Drain excess liquid from the caps. Spoon stuffing generously into
mushroom caps. It should be fluffy not pressed. Bake the mushrooms
in the oven at 375 degrees for 15 minutes or until the top of the
stuffing turns golden brown.

Serve hot.

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