Shelly's Recipe

CRAB-STUFFED MUSHROOMS V

Category: Stuffed Mushrooms

24 large mushrooms
1/2 to 3/4 lb fresh, cooked crab meat
4 oz Mascarpone cheese
1 tsp mayonnaise
Minced onion
Tabasco sauce
Finely chopped celery or minced garlic
1/2 cup Parmesan cheese
Salt & Pepper

Preheat oven to 350. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in a single layer in a baking dish, preferably glass.

Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, mayonnaise and Tabasco. Add a little celery or garlic is desired. Salt to taste. Fill each mushroom cap with some of the mixture.

Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 - 20 minutes, or until they are hot through and the cheese has browned.