2 cloves, garlic minced or pureed with a knife
¼ cup onions, minced
1 tablespoon fresh parsley, chopped
½ cup Velveeta Italian cheese, shredded
1 6-ounce can crab meat, drained (or freshly boiled)
12 large mushroom caps, stems removed
½ teaspoon paprika
NOTE: Soft cheese, like the one in this recipe, is shredded easier when firmed by placing in freezer for 15-30 minutes.
In a mixing bowl, combine garlic, onions, parsley, cheese, and crab meat, mix well, and fill each mushroom cap with crab mixture. Place stuffed mushrooms in large skillet; cover. Once vapor seal is formed (approximately 5 minutes) reduce heat to low for an additional 10 minutes. Remove from skillet with slotted spoon to serving plate and sprinkle with paprika.