Ingredients You Will Need:
2 eight-ounce packages of fresh whole mushrooms
¾ cup herb stuffing breadcrumbs
¼ cup butter
½ cup shredded cheddar cheese
2 tablespoons onion, finely chopped

Preheat the oven to 350 degrees. For this recipe, you will need one small cookie sheet or foil pan. Do not grease the pan.

Wash the mushrooms by dipping them, one at a time, into a bowl of cold water and swirling them around. Do this several times to remove sand and grit. Pat the mushrooms dry with paper towels and then remove the stems.

Chop up about half the stems and put the rest in the refrigerator for later use. Mix the chopped stems with the stuffing mix, onions, melted butter and grated cheese. When the stuffing mix has been sufficiently moistened, stuff the mushroom caps and place them on the cookie sheet. Bake for about ten minutes. Serve warm as appetizers or as a side dish.

Crabby Tops Recipe

Ingredients You Will Need:
12 large mushrooms
1 ½ tablespoons olive oil
1 teaspoon garlic, minced
1 8oz package Philadelphia cream cheese
1 can crab meat
3 tablespoons butter
1 ½ tablespoon grated parmesan cheese

Wash mushrooms and remove stems.

Fold together the cream cheese, parmesan cheese and crab meat. Drizzle oil into each cap and then stuff with the cream cheese mixture. Smear the butter on the bottom of an oven-proof container, sprinkle the minced garlic over the butter and then set the caps into the container. Grind a little pepper and a dash of sea salt over the stuffed caps and then cover and cook for about 30 minutes. Broil the crab caps for the last five minutes of baking. Remove from the oven and sprinkle a little more cheese over the mushrooms.