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.