We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
1 Package of Mushrooms
8 Oz Cream Cheese
8 Oz Imitation Crab Meat (or real crab meat if you feel up to it) - Diced
InstructionsRemove the stems from the mushrooms. I usually dice the stems and mix with the meat and cheese.
Mix the Imitation Crab meat and cream cheese (and diced stems). Stuff each mushroom cap with the cheese/crab meat mixture.
Put in a wire basket or carefully place in a grilling wok.
Cook until cheese has melted good, then serve. It's that simple.NotesNumber of Servings: Time to Prepare: