Cat Can Cook

Boy am I tired! I guess it is the time of the year (or maybe the fact that I am staying up much too late these days working on my bead projects!) In any case, I wanted to post this recipe tonight, that I recently invented for Stuffed Mushroom Caps. I think they are great…I wish I could offer a second opinion on that, but my husband hates mushrooms, so I had to eat them all myself! No problem there…they were good, and mostly guilt free!

Stuffed Mushroom Caps

8 Large Mushrooms, remove stems and chop fine

1/4 Package Imitation Crab Meat, chopped

1 Small Onion, minced

1 Stalk Celery, finely chopped

1/4 Green Pepper, finely chopped

2 Cloves Garlic, minced

2 TBSP. Cream Cheese

1 Slice Swiss Cheese, cut into 8 pieces

Combine all ingredients (except cheeses) in a skillet, and fry on medium to high heat for about 5 minutes, until veggies are softened. Turn off heat, and add in the Cream Cheese, and blend well to soften cheese. Place mushroom tops in a baking dish or cake pan. Scoop mixture into each of the 8 mushroom tops, and over-fill tops. Cover with foil, and bake in a 375 degrees oven for about 30-40 minutes. Remove from oven, and top each with a piece of the Swiss Cheese, and put back into the oven for about 5 minutes to melt the cheese. Yum!