assignmentPREPARATION
1
Thaw crab meat if frozen. Preheat oven to 375°.
2
Mix cream cheese until smooth. Stir in remaining ingredients.
3
Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out insides of mushrooms. Discard (or freeze for making soup later.)
4
Divide the filling over the mushroom caps.
5
Combine topping ingredients and sprinkle over mushrooms.
6
Bake for 18-20 minutes or until cooked through and tops are golden.