36 to 40 2-3 inch diameter fresh mushrooms
1 cup cooking oil
1/3 cup white wine vinegar or vinegar
1/4 teaspoon pepper
1 5-ounce jar sharp processed cheese spread
1/4 cup mayonnaise
1/8 teaspoon cayenne pepper (or substitute paprika)
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons thinly sliced green onion
Makes: 36 to 40 puffs
Prep Time: 15 minutes
Cooking Time: 5 minutes
Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for 4 hours, turning bag occasionally.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or till bubbly and golden. Serve warm.