Crab Stuffed Mushroom Caps

• Gluten free

• Seafood

  • 1 6.5 oz can Crab meat

• Produce

  • 1/4 cup Broccoli
  • 50 Mushrooms, medium

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Cheddar cheese
  • 8 oz Cream cheese

Found on thislilpiglet.net

Description

Ingredients

• 8 oz cream cheese
• 1 - 6.5 oz can of crab meat
• ¼ cup broccoli, finely chopped
• ½ cup cheddar cheese, shredded
• ¼ tsp salt
• ¼ tsp pepper
• ⅛ tsp cayenne pepper
• 50 medium mushrooms, stems removed

Directions

• Preheat oven to 400 degrees F.
• Mix all ingredients, except the mushrooms, together and mix well.
• Fill each mushroom cap with about a tablespoon of the filling, enough to overfill the cap and place on a parchment lined baking pan. Repeat until all have been filled.
• Bake for 15-20 minutes or until golden brown.
• Serve warm.