Crab-Stuffed Mushroom Caps

Ingredients

• 30 large mushroom caps, gently cleaned with dry paper towel
• 1 tbsp Spinach Dip Mix
• ¹⁄₄ tsp Chipotle Aioli Mix
• ¹⁄₃ cup light mayonnaise
• ¹⁄₃ cup light cream cheese
• ¹⁄₄ cup grated Parmesan cheese, divided
• 1 can (4 oz/120 g) crab meat, drained
• 1 tbsp dry breadcrumbs

Preparation

1. Preheat oven to 400° F.
2. Place caps on Sheet Pan lined with Sheet Pan Liner.
3. In a mixing bowl, combine dip mix, aioli mix, mayonnaise, and cream cheese. Stir in 3 tbsp Parmesan, and fold in crab.
4. In a separate bowl, combine remaining Parmesan with breadcrumbs, and set aside.
5. Spoon crab mixture into mushroom caps. Top with crumb mixture.
6. Bake in the oven for 10 min, or until tops are golden. Delicious served hot, cold, or at room temperature.