Crab-Stuffed Mushrooms - cooking recipe

Ingredients

3 Tbsp. butter or margarine
12 large mushroom caps
2 cloves garlic, minced
1/2 c. shredded Monterey Jack
1 (16 oz.) can flaked crabmeat
2 Tbsp. red or white wine
1 to 2 Tbsp. fine dry bread crumbs
fresh ground pepper

Preparation

Melt 1 tablespoon butter in saute pan.
Saute mushroom caps, coating well with butter.
Combine remaining butter and the next 6 ingredients until blended.
Place mushrooms on rimmed baking sheet.
Evenly mound filling into each mushroom cavity, pressing lightly.
Sprinkle with pepper and cheese.
Broil about 6 inches from heat source for 5 to 8 minutes.
Serve immediately.