Saturday, January 29, 2011

Bacon-Crab Mushroom Caps

These stuffed mushrooms were so good that I had to steal this picture and the recipe from my sister-in-law. She made these for our New Year's Eve family get-together. Everyone gobbled them up and they didn't last long.

My sister-in-law left out the crabmeat and they were delicious without it. If you like crab then add it in! I'm sure they would be good with it too!

Bacon-Crab Mushroom Caps
Source: Kraft

1 can (6 oz.) crabmeat, drained and flaked OR 1 pkg. (8 oz.) imitation crabmeat
1/2 c. Shredded Sharp Cheddar Cheese
1/2 c. Mayo
1/3 c. Bacon Bits
1-1/2 T. parsley flakes
36 medium mushroom caps

Preheat oven to 350°F. Mix all ingredients except mushroom caps. Spoon evenly into mushroom caps. Place on baking sheet. Bake 8 to 10 minutes or until cheese is melted.

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