Ingredients

25 large mushrooms

1 green onion, minced

1 stick butter, melted

1 t Italian parsley, chopped

salt and pepper to taste

2 T flour

1/1 c. half and half

4 oz Monterrey Jack cheese

6 oz canned or fresh crab meat, flaked

Preparation

Preheat oven to 375 degrees.

  1. Mince 4-5 mushrooms to make 1/2 cup. Sauté green onion butter until liquid is evaporated. Stir in salt and parsley. Cool.

  2. In a small pan, melt 2 T of butter. Add flour and cook 5 minutes. Slowly add half and half; cook for 10 minutes. Add salt and pepper; cool.

  3. Combine cooled mushrooms, flour mixture and flaked crab meat; mix well.

4.Rinse and destem remaining mushrooms. Brush with melted butter. Place stuffing in caps and top with a small piece of Jack cheese. Bake for 10 - 12 minutes.