Stuffed Mushrooms With Imitation Crab, Cream Cheese, & Chives

Stuffed mushrooms are one of my favourite appetizers. I could make them just for myself and eat them as a meal but I probably wouldn't feel great after eating that much cheese. It's best to make this recipe and share it with our loved ones instead. 

Stuffed Mushrooms With Imitation Crab, Cream Cheese, & Chives

Number of mushrooms depends on the size of your mushrooms

Ingredients

• 30-40 white button mushrooms (washed with stems removed)
• olive oil and butter for sautéing
• 1 8oz package of cream cheese, softened
• 1/2 cup minced imitation crab
• 1/4 cup sliced scallions
• 1/2 cup shredded Swiss cheese (If you don't like Swiss, use mozzarella)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup minced chives for garnish

Directions

1. Preheat oven to 400F.
2. Line a glass baking dish parchment. Whatever size dish fits your mushrooms and is at least 1"tall.
3. In a large bowl, combine ingredients from cream cheese to lemon juice.
4. Sautee the mushroom caps in a little butter and olive oil for 2-3 minutes per side until slightly softened, then transfer open side up into your prepared baking dish. You may have to do this in batches.
5. Divide mixture among mushrooms. 
6. Bake for 15-20 minutes or until your mushrooms are tender and the cheese is bubbly. Time will depend on the size of your mushrooms.
7. Garnish with chives and allow to cool slightly before eating as they are very hot just out of the oven. 

Tip: Keep the mushroom stems in the freezer for whenever you make broth.