Stuffed Mushrooms with Lumpmeat Crab

Stuffed Mushrooms with Lumpmeat Crab

Servings: 10

Add a little heat to your weekend parties with just the right amount of spice in these fun and tasty bite-sized appetizers.

Ingredients:

• 1 cup lump meat crab
• 8 ounces Alouette Cheese, garlic and herb
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 2 green onions, minced
• 1/8 tsp lemon pepper
• 24 large mushrooms
• 1/2 cup Vermont Black Wax Cheddar cheese, grated
• 2 tbsp freshly grated Reggiano Parmesan cheese

Directions:

1. Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.
2. Mix cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheese Bake at 450ºF for 15-20 minutes and serve warm.