Easy Cheesy Crab-Stuffed Mushroom Caps

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.

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

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

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!