Crab-Stuffed Mushrooms
15 appetizers
Preheat the oven to 375 degree F.
2 cans (6 oz) crabmeat
½ cup cream cheese
1/3 cup green onions, thinly sliced, then chopped
4 tablespoons freshly grated Parmesan
1-2 tsp. s.a.l.t. sisters Tuscan Ranch Dip
15 large white mushroom caps, wiped clean
1/3 cup bread crumbs
Olive oil
Combine the crabmeat, cream cheese, green onions, Parmesan and Tuscan Ranch Dip.
Stuff the mushroom caps with the mixture and top with breadcrumbs. Put in an 8x8-baking pan. Drizzle with olive oil. Transfer to the oven and bake for about 20 minutes or until the filling hot and melted. Finish by sprinkling with a small amount of Tuscan Ranch Dip on top.