Shelly's Recipe

CRAB AND CHEESE STUFFED MUSHROOMS II

Category: Stuffed Mushrooms

1 1/2 lb fresh mushrooms
1/2 cup onion, chopped
1 garlic clove, minced
3 tbsp butter
1/2 cup soft bread cubes
1/4 cup chopped parsley
2 tbsp dry sherry
1/2 tsp Worcestershire sauce
1/2 tsp salt
2 tsp lemon juice
1/4 tsp ground red pepper
1/4 cup mayonnaise
8 oz lump crab
1/2 cup Cheddar cheese, shredded
2-3 tbsp grated parmesan cheese
2 tbsp butter, melted

Remove stems from mushrooms and set caps aside; chop stems. In small skillet, saute onion, garlic and chopped stems in butter until tender. Add next 8 ingredients; cook over medium heat, stirring constantly until blended. Gently add crabmeat. Let cool.

Stir in cheddar cheese. Fill mushroom caps with bread stuffing. Place in 9 inch square or shallow baking dish. Sprinkle with grated cheese and drizzle with melted butter. Bake at 350 for 20 minutes. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.