Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better).
Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling.
Tools You May Need
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.