Recipe from Better Homes and Gardens
For warm from the oven appetizers, stuff marinated mushroom caps with crab meat, bake, and serve immediately.
Servings: Makes 36 to 40 appetizers.
Prep Time: 15 mins
Total Time: 4 hrs 20 mins
36 to 402-inch-diameter fresh mushroomssee savings
1 cupcooking oilsee savings
1/3 cupwhite wine vinegar or vinegarsee savings
1/4 teaspoonpeppersee savings
1 5-ounce jarsharp processed cheese spreadsee savings
1/4 cupmayonnaise or salad dressingsee savings
2 6-ounce canscrabmeat, drained, flaked, and cartilage removedsee savings
3 tablespoonsthinly sliced green onionssee savings
Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm. Makes 36 to 40 appetizers.
Per serving: Calories 45, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 87 mg, Carbohydrate 1 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.