Pam's Stuffed Mushrooms

Pam's Stuffed Mushrooms
Contributed By Pam

10-12 white mushroom caps
1/2+ Cup of the stems chopped small
1+ cup crabmeat cut small
1 pkg cream cheese
1/2+ cup onions, chopped fine
1/2+ cup green pepper, chopped fine
Parmesan
Nonstick cooking spray

Directions
Preheat the oven to 350 degrees F.
Spray a cookie sheet with the nonstick spray.
Wash the mushrooms and pull the stems out. Set the caps on paper towels to dry while you make the filling.
Combine the crabmeat, chopped stems, cream cheese, onions and green pepper. All measurements are approximate. You could put basically whatever you want and however much you want in the mix. I didn't really measure, I just put it in until I thought it would taste right. Stuff the mushroom caps with the mixture and top with Parmesan. Bake for 30 - 45 minutes, depending on how tender you want the mushroom.

Stuffed Mushrooms

STUFFED MUSHROOMS!!
Contributed By Megan

• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray

Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.