Along with the stuffed peppers that my husband made, he also did a simple appetizer. Yummy!
Remove stems from 1 lb of baby portabello mushrooms, and with a small spoon, scoop a little more of the inside of the cap out. Don’t throw this away. Follow instructions on the box, and make 1 box of Stove Top Stuffing. When stuffing is done, dice up the stems and what you removed from the mushrooms. Add them to the stuffing along with 1 can of White lump crabmeat. Stir them all together. Then, while still warm, fill the mushroom caps with a generous heaping amount of the stuffing. Top them with grated Parmesan cheese, and place on a lightly oiled baking sheet in a preheated oven on 375 degrees. Bake for about 12 minutes or until the parmesan topping and stuffing is a golden brown. Remove and enjoy!