• 1-lb white/baby portabella mushrooms: washed & *de-stemmed - USE CAPS
• *Reserve about 1/4 cup of finely diced mushroom stems
• 2-4 TB of Butter
• 1 can of crab: preference 6-12oz - drained
• 1 cup cream cheese
• 2 minced garlic cloves
• 1 tsp onion powder
• 1 TSB Worchester Sauce
• salt & pepper
• smoked paprika
• slices of provolone cheese

1. In heavy sauce pan: lightly sauté mushroom caps in butter, both sides, then drain liquid.
2. In small bowl mix:

• crab- drained
• cream cheese
• garlic
• Worchester Sauce
• onion powder
• smoked paprika
• salt & pepper
• diced mushroom stems

3. Place drained caps on lined cookie sheet(s)

4. Fill Mushroom caps with mixture

5. Top each stuffed mushroom with a slice of provolone cheese

6. Bake at 350*F for about 15minutes - until cheese is melted & toasted - watch it!

*They will be VERY HOT - allow a bit of time to cool before serving - but eat warm/hot!

**if you have extra filling - makes a great dip

ENJOY!