I have been quite obsessed with mushrooms lately and this is one of my favorite ways to prepare them! I’ve simplified the original recipe that hubby found into one that I can prepare in just a few minutes and it’;s just as delicious as the complicated one that we used to prepare!

They make a fabulous side dish, or even appetizer, to a steak or chicken main course meal. You could even do large portabella mushrooms as an entree themselves!

Some things you’ll notice in any of the recipes that I share here on SEBG – they’re easy and adaptable. I don’t have a ton of time to devote in the kitchen with two little gals on my heels, so everything I make is relatively easy and doesn’t take a lot of preparation. I also alter a lot of things – if I don’t have shredded cheese, I use sliced. If I find something on sale at the store that week, I substitute.

This is one of those recipes! I scored Baby Bella Caps for 60% off so I used those instead of the regular mushroom caps like I normally do.

First, take the stems out of your caps… but don’t toss them! Those stems are just as delicious as the caps, so I just put them right in the pan. If you’re serving your mushrooms and want them to be pretty, don’t serve the stems, stand in the kitchen and eat them yourself. {shhh… don’t tell hubby my secret!}

I like to use the already chopped garlic because we use fresh garlic in our house a lot and it saves me a ton of time. I spoon just a bit into each cap. Drizzle all the caps with olive oil, at this time if you choose to.

The crab dip we use is a mixture of sorts – mainly pimento and cream cheese, peppers, and crab meat. It takes a bit of prep work than making your own filling, so we take this nice shortcut! Spoon it into the caps.

After that, the yummy part… CHEESE! Cheese makes everything good, right? Spread your Mozzarella cheese over top – using, well, as much as you want or should. I just generously cover.

Slice up 1 tbsp of butter and place it all over the cheese. Cover with aluminum foil to keep the heat and moisture in and bake at 375 for about 30 minutes.

After that, I like to take the foil off and brown the cheese for an additional 10-15 minutes.

There is never a single mushroom left over after Dinner! So don’t plan on leftovers for lunch!

Crab Stuffed Mushrooms

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Ingredients

• Mushroom Caps {any size will do!}
• Crab Dip
• 1 tbsp Butter
• 2-3 Garlic Cloves {chopped}
• Mozarella Cheese {shredded or sliced}
• Olive Oil {optional}

Instructions

1. First, take the stems out of your caps… but don't toss them!
2. Spoon chopped garlic into each mushroom cap.
3. Drizzle all the caps with olive oil.
4. Spoon crab dip into each mushroom cap.
5. Generously cover all mushrooms with cheese.
6. Add sliced butter on top of cheese.
7. Cover with aluminum foil to keep the heat and moisture in and bake at 375 for about 30 minutes.
8. After that, I like to take the foil off and brown the cheese for an additional 10-15 minutes.