Stuffed Mushroom Caps
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: Under an hour
24 large white mushroom caps, stems removed
Extra virgin olive oil
2 cans crab, drained well
1/2 cup goat cheese
1/2 cup cream cheese
1/2 cup Parmesan cheese, grated
1/4 cup red pepper, minced
1/2 cup red onion, minced
1 1/2 tsp fresh thyme, minced
1/2 tsp lemon zest
1 tbsp fresh garlic, minced
1/2 tsp salt
1 tsp black pepper
Extra virgin olive oil
2 cans crab, drained well
1/2 cup goat cheese
1/2 cup cream cheese
1/2 cup Parmesan cheese, grated
1/4 cup red pepper, minced
1/2 cup red onion, minced
1 1/2 tsp fresh thyme, minced
1/2 tsp lemon zest
1 tbsp fresh garlic, minced
1/2 tsp salt
1 tsp black pepper
Preheat oven to 375F. Mix together all ingredients, except mushroom caps and olive oil. Brush mushroom caps lightly with some olive oil. Stuff the mixture in the mushrooms and place them on a parchment-lined sheet pan. Bake mushrooms until they are cooked nearly through, 15-20 minutes. (Optional: broil on high for 5 minutes to make the cheese golden.) Yield: 4 servings
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