Crab stuffed mushrooms
makes approx. 20 mushrooms

You can never have too many stuffed mushroom recipes.  This is actually the same filling as the crab rangoon.  So any leftover filling from either recipe can be saved for up to a couple days and used to make the other.

4 oz. Cream Cheese

1 Crab stick (artificial, or 1/4 c. real crab pieces)

pinch of garlic powder

pinch of sugar

20 medium/small sized white button mushrooms (or 10 large field mushrooms)

1 tbls olive oil, or butter

Heat oven to 400º F.

Wash the mushrooms and remove stems, pat dry with a paper towel.  In a bowl, toss the mushroom caps with the oil or melted butter to coat.

Cut the crab into little bits.  Mix well with the cream cheese, garlic powder and sugar. 

Stuff the caps with the cream cheese.  Place them in a lightly oiled or buttered casserole dish, or cake pan.

Bake at 400º for 10-13 minutes, until the caps are juicy and aromatic.