- 1 cluster of crab- steamed
- 1 pkg. cream cheese, softened
- 1 pkg. large button mushrooms, (about 12-14)
- 1 7-oz. pkg. Sargento Bistro Mozzarella & Asiago cheese (or fresh asiago and mozzarella cheeses)
- 3 cloves garlic - optional
- olive oil spray
1- Preheat oven to 300 degrees. Wash mushrooms and set aside to dry. (Remove the stems after cleaning the mushrooms.) Steam your crab legs and set aside to cool. Put softened cream cheese in a large bowl and mix well with a fork. Once the crab legs have cooled, remove the meat from shells and put into a separate bowl. Chop into smaller pieces.
2- Put shredded cheese into a small bowl and set the bowl aside. Chop the garlic cloves and mushroom stems (use about 6 of the stems) into small pieces. Fold the crab meat, and mushroom stems in to the cream cheese. Take the tops off of the mushrooms, turn them over to see the hole, put some of the chopped garlic into the bottom of the mushroom, take the cream cheese mixture with a small spoon or fork and stuff the mushroom until there is a little mound on top. Dip this into the shredded cheese and place the mushroom on an aluminum-lines baking sheet (spray a little olive oil on the aluminum). Repeat this until all of the mushrooms are complete.
3- Bake for approximately 20 minutes or until cheese is brown and bubbly on the top. Let cool 5-8 minutes and serve.