“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
"This is my very favorite appetizer and the one all my friends and family ask me to make," says Linda Senuta of Gettysburg, Pennsylvania. "I've given out this recipe to so many people that I've lost count. I use the leftover read to make croutons," she adds.
These yummy bites pack a lot of zingy flavor and can be made up to 4 hours ahead, refrigerated, then warmed, for convenience. Try adding chopped artichoke hearts for an extra-special touch. —Gail Lucas, Olive Branch, Mississippi
“I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they’re baked.”
“I created this recipe with things I had in my fridge. Now it’s one of our party-time favorites. We fix them all the time with different kinds of cream cheese, but I never seem to make enough!”
Tara Sturgeon - Ellsworth AFB, South Dakota