* 16 ounce package of mushrooms, stems removed. Save half of stems for filling (all if you make a double batch for weith crackers)
* 2 strip thick cut bacon, chopped into small bits
* @ 1/2 Tablespoon diced green chilies (I use canned) these are easily left out or replaced with something stronger if you want
* 8 ounces (1 standard size package) cream cheese, softened
* @ 8 ounces crab meat (the imitation is tasty, too, and cheaper, but the real stuff is better) chopped into little tiny bits
* cheese, no real measurement, I go by handfuls, I have big hands
* butter, garlic
1) cook bacon, reserve grease
2) sautee diced stems in bacon grease (if you decide to omit bacon, use garlic butter
3) sautee mushroom caps in garlic butter
4) combine all ingredients (except caps) +1 handful cheese in bowl
5) put caps (opening side up) on baking sheet
6) fill (I use a LOT of stuffing in each one)
7) bake at 375 (f) for 5-10 minutes, until filling starts to soften
8) top with more cheese (I use 1-2 handfuls)
9) broil on low until tops start to brown
for cheese, use whatever sort you want. This time I used a combination of sharp cheddar and mozzarella.
to make extra for dip, double all ingredients, except mushroom caps |
