Bacon-Crab Mushroom Caps

I have posted a stuffed mushroom recipe before, which you can view here. They are both delicious, but I think I like these more! These mushrooms have a fantastic flavor to them! The crab flavor really comes through and pairs wonderfully with the bacon and cheese and especially the mushrooms. Delicious! However, I made the mistake of serving them as finger foods. Don't serve them as finger foods! They come out very juicy, so you definitely want to serve them on a little appetizer plate with a fork.

A few suggestions from the website where I found the recipe: 1) Omit mushroom caps. Prepare crabmeat mixture as directed. Use as a spread for you favorite Nabisco Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold!, and 2) Substitute 1 pkg (8oz) imitation crabmeat for the canned crabmeat.

A terrific, simply, yummy appetizer to serve next time you have some guests over!

Bacon-Crab Mushroom Caps

Prep time: 20 minutes  Total time: 30 minutes  Yield: 36 mushroom caps

1 can (6 oz) crabmeat, drained, flaked
1/2 cup Kraft Shredded Sharp Cheddar Cheese
1/2 cup Kraft Real Mayo Mayonnaise
1/3 cup Oscar Mayer Bacon Pieces or Bits
1 1/2 tbsp parsley flakes
36 medium mushroom caps

1. Preheat oven to 350°F. Mix all ingredients except mushroom caps.
2. Spoon evenly into mushroom caps. Place on baking sheet.
3. Bake 8-10 minutes or until cheese is melted.