This tasty recipe will make 20 crab filled mushroom caps.
Ingredients
20 large cremini mushrooms
8 oz package of cream cheese at room temperature
1/3 cup finely grated Parmesan cheese
1 tsp Worcestershire sauce
1 tsp minced garlic
1 can chunky crab meat (120 gr size)
3 crumbed crispy bacon strips (optional)
Salt and pepper to taste
Directions
1. Remove cream cheese from fridge to soften.
2. Thoroughly wipe down the cremini mushrooms.
3. Remove the mushroom stems.
4. Use a small spoon then scoop to enlarge the opening inside the mushroom. Take care not remove too much.
5. In a medium size bowl add the cheeses. Using the back of the spoon mix the cheeses together. Add the remaining ingredients and mix to incorporate evenly.
With a spoon push the filling into the mushrooms. Approximately 1 Tbsp per mushroom.
Top with a few bacon bits. Place under the broiler until the cheese mixture gets a light brown colour. Serve immediately.
Tip: Using cremini mushrooms is best. They tend not be as watery. For this reason these mushroom caps freeze well. Use within 3 months.
