Savory mushrooms stuffed with crab makes an elegant first course or light lunch.
2 cans crabmeat (6 oz. each), drained
1/2 cup seasoned dry breadcrumbs
1/4 teaspoons hot pepper sauce
1/4 teaspoons garlic powder
1/4 cup milk
1 tablespoon chopped fresh parsley
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 portabella mushrooms, stems removed
1 cup dry white wine or chicken broth
2 tablespoons grated Parmesan cheese
In a small bowl, combine the crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir the mixture to blend well. Set aside.
Wipe the tops of the mushrooms with a soft damp cloth or paper towel. Mound 1/4 of the mixture onto the inside of each mushroom cap.
Place the mushroom caps into a large frying pan. Pour the wine into the pan. Bring to a boil. Reduce the heat. Simmer, uncovered, for 12-15 minutes or until the mushrooms are tender.
Transfer the mushrooms to a baking sheet. Sprinkle them with the Parmesan cheese. Bake at 375°F for 15-18 minutes or until the Parmesan cheese is lightly browned. Serve immediately.