Stuffed Mushrooms With Crabmeat - cooking recipe

Ingredients

24 white mushrooms
2 lemons
4 Tbsp. butter
4 shallots
1 clove garlic, minced
1 lb. crabmeat
parsley to taste
3/4 c. bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
1 oz. cooking sherry

Preparation

Remove stems from 18 mushrooms.
Rub the caps with a lemon half and place in baking dish. Set aside.
Mince stems and remaining 6 mushrooms.
Heat butter in skillet and add shallots and garlic.
Cook 2 minutes.
Add minced mushrooms.
Cook slowly 8 to 10 minutes. Add sherry and stir in crabmeat, parsley and bread crumbs; should be moist.
Add salt and pepper. Fill each cap with crab mixture. Bake at 350\u00b0 for 10 to 15 minutes.
Makes 18 appetizers.