Crab Stuffed Portabella Mushrooms - cooking recipe

Ingredients

2 (6 ounce) cans crabmeat, drained (170g each)
1/2 cup seasoned dry bread crumb
1/4 teaspoon hot pepper sauce
1/4 teaspoon garlic powder
1/4 cup milk
1 cup chicken broth
1 tablespoon chopped fresh parsley
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 portabella mushrooms, stems removed
2 tablespoons grated parmesan cheese

Preparation

In small bowl, combine crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir to blend well. Set aside.
Wipe tops of mushrooms with soft damp cloth or paper towel.
Mound 1/4 of mixture onto inside of each mushroom cap.
Place mushroom caps into large frypan. Pour wine into frypan. Bring to boil. Reduce heat. Simmer, uncovered, 12 - 15 minutes or until tender.
Transfer mushrooms to baking sheet. Sprinkle with Parmesan cheese.
Bake at 375F 15 - 18 minutes or until Parmesan cheese is lightly browned.
Cut into quarters. Serve immediately.