Holiday Stuffed Mushrooms Appetizer
Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth.
In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add
garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
Bake mushrooms at 350F for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the
mushrooms has collected in the pan.
Preheat the oven to 350F.
From The Low Carb Luxury Newsletter
Volume II - Issue 21 :: November 10, 2001