CRAB ARTICHOKE STUFFED MUSHROOMS
3/4 cup Robert Rothschild Farm Artichoke Spinach Dip
8 oz. Crabmeat, fresh and minced
4 large Portobello caps or stuffing mushrooms
Mozzarella cheese, fresh and shredded
Preheat oven to 375 degrees F. In a medium bowl, mix together the Artichoke Spinach Dip and crabmeat. Make sure to pick through the crabmeat to remove any shell pieces. Remove stems and scrape out gills from mushrooms. Spoon the artichoke mixture into each mushroom cavity. Place mushrooms in a baking dish, add a thin layer of water and bake for approximately 12 - 15 minutes (until mushrooms are tender). Remove from oven and sprinkle with cheese. Place in an oven or broiler for 2 minutes to melt cheese.