CRABBED STUFFED MUSHROOMS[FONT="]
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[FONT="]INGREDIENTS:[/FONT]
[FONT="]20 to 30 mushrooms[/FONT], I like to use baby portabellas
[FONT="]3 oz. cream cheese[/FONT]
[FONT="]1 tbls parmesan cheese[/FONT]
[FONT="]1 can crabmeat, well drained[/FONT]
[FONT="]¼ tsp garlic powder[/FONT]
[FONT="]1 tbls seasoned bread crumbs[/FONT]
[FONT="]1 cup onions, chopped[/FONT]
[FONT="]2 ½ tbls margarine[/FONT]
[FONT="]PREPARATION:[/FONT]
[FONT="]Remove stems from mushrooms. Chop the stems and sauté them with the onion and margarine. Mix cream cheese, parmesan cheese, crabmeat, garlic powder, and bread crumbs. Add the sautéed stems to this mixture. Fill all the mushroom caps with the mixture. Sprinkle a little bread crumbs on the top of each one. Bake at 350 for 20 to 25 minutes.[/FONT]