Ingredients Jump to Instructions ↓

  1. 2 dozen medium-sized mushroom caps, *brushed clean* with a paper towel, never rinsed (or else they get rubbery)

  2. 1/2 cup flaked fresh or defrosted crabmeat

  3. 2 8-ounce packages of Philadelphia brand cream cheese,

  4. 1/3 less fat variety, softened OR 1 package whipped cream cheese

  5. 2 garlic cloves, finely diced

  6. 1/4 cup finely diced celery

  7. 1/4 cup frozen spinach, SQUEEZE-DRIED to get all the moisture out of it

  8. 1 T. oregano

  9. 1 t. basil

  10. 1 t. paprikaDash of sea salt

  11. 1/2 cup Italian-seasoned bread

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees Fahrenheit 1. Wipe each mushroom cap clean with a paper towel, pop stem carefull out of cap to leave a hollowed-out section. Place mushroom caps topside down on a parchment-covered baking sheet. Set aside.

  2. In a medium-sized mixing bowl, blend together crab, cream cheese, garlic, celery, spinach and spices just until combined and creamy.

  3. Using a teaspoon, fill each mushroom cap to just above cap level -- you can choose to pile on dramatic amount of stuffing as well!

  4. Sprinkle bread crumbs over the tops of the stuffed mushrooms and place baking sheet into the preheated oven for 10 minutes. (Cheese will be soft and warm, but not molten and lip-burning!) These appetizers taste great fresh out of the oven, and they also stand up well on a buffet table, with guests enjoying the cooled versions just as much. No fuss!


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