Artichoke- and Crab-Stuffed Mushrooms

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  • 1 container (8 ounces) artichoke crab dip (from our Fish Market)
  • 1/2 to 1 diced jalapeno pepper (optional, and to taste)
  • 10-16 large white mushrooms


Preheat oven to 400°F.
Remove stems from mushrooms, and carefully scrape out some of the gills to make the cavity larger. Mix the jalapeno into the dip, if you choose to use it.
Add enough dip to fill the mushroom heaping full. Place on a sheet pan and bake for about15 minutes or until mushrooms are tender and hot.

Recipe from Central Market Poulsbo - Culinary Resource Center
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