You will need:

12 large mushrooms
1 can crab meat
2 large cloves garlic
4-6 water chestnuts (You can freeze the rest for another time)
1 - 8 oz. (225 gm.) brick of cream cheese. (Regular or light both work fine.)

Put the cream cheese in a bowl. Finely mince the garlic and water chestnuts and add to the cream cheese. Drain the crab meat as much as possible, then add to the cream cheese mixture. Season with black pepper and a very small amount of celery salt, if desired. Mix well.

With a sharp knife, cut partway through the base of each mushroom - About halfway between the stem and the edge, and about halfway down. Twist out the stem, clean off any gills and soft parts, mince the stems, and add them to the bowl of cream cheese.

With a spoon, carefully scrape the remaining gills out of the centers of the mushrooms. (You don't have to get them all, but you do have to make lots of room for filling.) Discard the insides or use in another recipe.

Arrange the mushrooms on a rack inside a 9x13 pan and preheat the oven to 350F (180C). While the oven is heating up, fill the mushrooms with the cream cheese mixture.

Bake for 20-25 minutes and serve immediately.

* You can also bake these in a pan without a rack, but expect a lot of liquid at the bottom of the pan.

I love stuffed mushrooms, and this recipe looks easier than most that I have seen. I have printed it out and plan to try it sometime soon. If I remember, I'll let you know how it goes.

A word of warning: As you may have guessed from the ingredients, these are very rich. Last night we made a meal of them: Four mushrooms per person.

For a party appetizer, two per person or even one per person would suffice... Or use smaller mushrooms in greater quantities. IMO, it's the water chestnuts that make these special -- Adds a subtle crunch.

Thanks for the warning, but I will probably stuff myself on them anyway. You know how that goes. I will do my best to restrain myself.

Sounds good..and what a coincidense..I just bought some stuffing mushrooms like two days ago and was looking for a good recipe to stuff them...Thank you!!!

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I'd like to make a small correction to this recipe: The left-over water chestnuts didn't freeze particularly well. So just put them in the fridge and use them in another dish ASAP.