CRAB STUFFED MUSHROOMS

Last week I had company and made all
sorts of things so I thought I'd bring this
recipe forward from 10 years back
as it was one of the items I served:

Here is your recipe which will make
 delicious mushroom appetizers:

Purchase 36 medium white or 18 large
 portabello mushrooms. I did only 18 
medium so I froze 1/2 of my "stuffing" 
after I made it!

You will also need:

 1 12 oz package lump crab meat, 1/2 cup fine breadcrumbs, 2 shallots or cut up 2 green

 onions, 1/2 of a diced green pepper, 1/2 of

 a diced red pepper, 2 eggs, pinch of black

 pepper, 1/2 tsp garlic salt, 1/4 cup Parmesan, 

1/4 cup Romano, and mixed together: 1/4 cup

 lemon juice and 1/4 cup of melted butter 

which will be poured over the tops at the end.

Preheat oven to 375 degrees......in a medium
 bowl place clean diced crab meat, add peppers, onions, bread crumbs, pepper, garlic salt, eggs and Parmesan and Romano cheese. After stuffing mushroom caps by hand, pour lemon juice and butter over all. I like to finish with a cup of shredded Mozzarella and Colby cheese. Bake in oven for 20 minutes.

You've had them in restaurants....make them at home!