8 oz. cream cheese
2 cloves garlic peeled and smashed
1 tsp soy sauce
1/2 c. finely chopped imitation crab meat [ you can use real crab,or the imitation stuff, your choice]
Quickly rinse mushrooms and wipe dry, this process is not long enough for mushrooms to absorb any water, besides, they are going in the oven before stuffing to reduce water content.
Remove stems and discard, or save for a soup, stew, or sauce. Place caps onto baking sheet "gill" side up and sprinkle with a pinch of salt on each cap. If you bake them "gill" side down, this flattens the mushroom cap, making it difficult to stuff.
Place caps in 350F oven for 10 min. and remove any liquid in the caps, and bake for another 10 min. After 20 min. this is how they should look. They are ready for stuffing. If you skip this part, then your stuffed mushrooms will have cracked areas of grey water seeping in and around the creamy white filling. This is not an appetizing look.
Spoon enough of the filling into each mushroom cap to just come to the edge, they will puff slightly when they bake so you don't want the caps too full.
Place the pan back into a hot oven [400F] on the top rack for about 5 min. or until the mushrooms are slightly browned on the top. Serve warm, or at room temperature.