Baked Crabmeat-Stuffed Mushrooms - cooking recipe

Ingredients

24 fresh mushrooms (1 1/2 to 2-inches in diameter)
1/4 c. chopped green onion
1 Tbsp. butter or margarine
2 tsp. all-purpose flour
1/4 tsp. dried savory, crushed
2 Tbsp. dry white wine
1/2 c. to 6 oz. crabmeat
2 Tbsp. grated Parmesan cheese
1/4 c. fine dry bread crumbs

Preparation

Wash mushrooms; drain.
Remove stems from mushrooms.
Reserve caps.
Chop stems to make 1 cup.
Cook chopped stems and green onion in butter or margarine until just tender.
Stir in flour, savory and 1/8 teaspoon pepper; add wine and 2 tablespoons water. Cook and stir until thickened and bubbly.
Stir in crabmeat and Parmesan.
Fill mushroom caps with crabmeat mixture.
Place mushrooms in a 15 x 10 x 1-inch looking pan.
Top with bread crumbs.
Bake in a 350\u00b0 oven for 15 to 20 minutes or until tender. Makes 24.
Enjoy!!