BAKED MUSHROOMS WITH CRAB STUFFING

MAKES ABOUT 20 MUSHROOMS

I love stuffed mushrooms. Filled with crab, they are especially good as part of a buffet or cocktail party.

INGREDIENTS

About 20 medium-sized white button mushrooms, stems and any grit removed

1-1/2 cups cooked crabmeat, flaked

4 large cloves garlic, minced

1/3 cup plain dried breadcrumbs

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley, or 2 teaspoons dried

1 teaspoon dried oregano leaves

Salt and pepper to taste

1 teaspoon fresh lemon juice

1 tablespoon olive oil

Preheat oven to 350° F. In a small bowl, combine the crab, garlic, breadcrumbs, cheese, parsley, oregano, salt, pepper, lemon juice and oil. Stuff into the mushroom caps, adding enough to make a little mound. (If you have extra crab filling, just form into little patties about the same size as the stuffed mushrooms.) Place on a baking sheet with a little space between each. Drizzle with a little extra oil. Bake until hot and lightly browned, about 20 minutes. Serve hot or room temperature.

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