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November 1998 Issue
by Philip R. Gantt
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Stuffed Mushrooms

Another favorite appetizer for the holiday is stuffed mushrooms. These too may be prepared ahead of time and chilled until ready to serve. Note that small tomato halves may be stuffed in a similar manner.
  • 14 to 16 large mushrooms
  • 1 brick (8 oz.) cream cheese
  • 1 cup shredded crab meat
  • 3 T. butter
  • Parmesan cheese, grated
Clean the mushrooms and remove the stems. Cream together the butter and cream cheese until thoroughly mixed. Next, combine the crab meat into this mixture. Spoon the mixture into the mushroom caps and sprinkle with parmesan cheese. Place the stuffed mushroom caps on a cookie sheet and bake in the oven at 350 degrees for about 15 minutes or until they are hot.
  • Yields: 12 servings
  • Preparation Time: 25 minutes
 
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