I've never really tackeld making stuffed mushrooms....Bob custom-made
me a recipe this past Valentine's Day, which was wonderful, but that's
the only time I've made them. So this was based no his process, but
with my own plans for the stuffing.

Well, we ended up with a pound of fresh-picked lump blue crab meat on
our trip to the eastern Shore (of VA) last weekend. ($10 for a 1 lb
tub! Bargain city!) Not to mention 5 pound of jumbo shrimp - big enough
that they're really prawns - for $25. Those got grilled and served with
my Mississippi Vanilla BarBQ Sauce. (google it for the recipe.)

So anyways, I wanted to use my crabmeat - half of it - to stuff the
mushrooms. They were a HUGE hit!

Here's what I did. Sorta a recipe....

1. Remove the stems &scrape the gills out of the mushrooms.

2. In the meantime, infuse some oil with garlic the Jude way. Put 3
cloves of garlic, unpeeeled, in a small custard cup. Cover with olive
oil. Roast in the toaster oven at 300 degrees for 20 minutes. Do not
allow garlic to brown.

3. Use your garlic oil to brush the mushrooms all ovver.

4. make the stuffing. Soften 1 8-oz block of cream cheese. Smush the
roasted garlic cloves into it. Add 3 sauteed shallots, a few T worth of
minced parsley, and half the pound of crabmeat. Add a little salt,
pepper, and lemon juice. Mix well. Stuff into the mushroom caps.

5. Crubmle a bunch of crackers and top the stuffing with cracker
crumbs.

6. Bake at 425 for about 25 minutes, until mushrooms are soft and
filling is melty.

Ummy yummy! Served with rice pilaf, a huge salad, and a fresh fruit
salad.