CookingWithGeorgeAndFriends.com

Week 45 Recipe

STUFFED MUSHROOMS

Submitted by Andrea from Spring, Texas, who prepared them for our Thanksgiving dinner. They were a big hit with the family.

TOOLS • Cutting Board • Cheese Grater • Paring Knife • Wooden Spoon • Can Opener • Mixing Bowl • Colander • Baking Sheet • Parchment Paper   INGREDIENTS • 15-20 baby bella mushrooms • 2 6oz cans of crabmeat, drained • ½ red bell pepper, diced small • 1/4 cup green onions, chopped • 1/4 cup fresh parsley • black pepper to taste • 1 8oz pkg cream cheese, softened • ½ cup mozzarella cheese, grated • ½ cup asiago cheese, grated • ½ cup fontina cheese, grated

PREPARATION:Preheat oven to 425 degrees F. Remove mushroom stems and clean inside of mushroom caps and discard. Set caps aside. Mix all other ingredients together in mixing bowl, reserving about half of the mozzarella cheese. Fill caps with stuffing and place on baking sheet lined with parchment paper. Sprinkle remaining mozzarella cheese on top. Bake for appx 20 minutes or until cheese is bubbling. HINTS: I used parchment paper since the cheese will melt on the baking sheet, making clean up difficult. I like the larger mushrooms because I prefer more filling. Be gentle with mushroom caps when cleaning them out so you don’t crack the sides.