Shelly's Recipe

CRAB STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 large mushrooms
1/2 to 3/4 lb crabmeat, a combination of lump and claw is good
4 oz Mascarpone cheese
1 tsp mayonnaise
I tbsp minced onion
1 tbsp finely minced celery
Hot pepper sauce, to taste
Salt
1/2 cup grated Parmesan cheese

Preheat the oven to 350. Remove stems from the mushrooms, save, and wipe the caps clean. Arrange the caps, upside down, in a single layer in a baking sheet. Finely chop the mushroom stems.

In a bowl, combine the chopped stems, crab, Mascarpone, mayonnaise, onion, celery, and hot sauce. Salt to taste. Fill each mushroom cap with some of the mixture. Add about 1/2 cup of water to the baking sheet. Sprinkle each cap with some Parmesan cheese. Bake for 25 to 20 minutes, or until they are hot and the cheese is lightly browned. Serve.