Recipe by: Patricia Patrola
Great Lakes Energy

• 2 – 8 oz. packages of white mushrooms, cleaned, stems removed
• 2 T Butter
• ¼ Cup Chopped Celery
• ½ Cup Chopped Onion
• 1 – 8 oz. package cream cheese, softened
• 1 can crab meat
• 8 slices bacon (crisp, chopped)
• Monterey Jack Cheese, grated

1. Preheat oven to 350°.
2. Sauté celery and onion in butter until onion is translucent but not browned and celery is soft. Set aside.
3. In a medium sized bowl combine cream cheese, crab meat & bacon. Add reserved celery & onions.
4. Stuff mushroom caps with crab meat mixture and top with cheese
5. Bake for 20 minutes or until cheese is melted and nicely browned.