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Crab Stuffed Mushroom Caps Monterey

Try this as an appetizer next time you entertain!  They're quick, easy and impressively delicious!  What more could you want?

1 lb. large mushrooms (separate stems from caps)
2 Tbs. minced onion
4 oz. Shredded Monterey Jack Cheese
1 Tbs. Softened butter or margerine
1/4 C. Parmesan Cheese
4 oz. crab meat (the new imitation crab meat products work well in this)
Salt, Pepper to taste
Choose nice, large mushrooms and clean them thoroughly.  With a paring knife, separate the stems from the caps.  Place mushroom caps in a large baking dish (sprayed with non-stick cooking spray or lined with nonstick aluminum foil).
See below for directions with or without a food processor:
For Food Processor:
Shred Monterey Jack cheese and set aside.  Mince onion in food processor.  Separate mushroom stems from the caps and place stems in bowl of food processor with the onion.  Add in the Monterey Jack cheese, parmesan cheese, margerine, crab meat and salt and pepper.  Process until thoroughly mixed.  Fill mushroom caps with the mixture.
For Non-Food Processor Users:
Shred Monterey Jack cheese and set aside.  Chop mushroom stems with a knife until finely minced.  (Mincing means that they are chopped in very small bits).  Place minced mushroom stems in a medium-sized mixing bowl.  Mince onion finely and add to the stems.  Finely chop crab meat and add.  Add Monterey Jack Cheese, parmesan, salt, pepper and butter.  Stir all the ingredients together thoroughly and then fill mushroom caps with the mixture.
Bake at 350 for approxiamtely 10-12 minutes until tops are browned.  You'll have some "broth" around mushrooms in the dish.  Serve immediately.

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