Clean mushrooms and remove stems. Chop stems finely and sauté with onion and garlic in the oil until soft/lightly brown. Stir breadcrumbs, spices, crabmeat and cheese into the sautéed mixture and mix well. Mixture may not be pliable, if so you need to add more oil to give the stuffing mix a wetter consistency. If mixture is not pliable enough you may need to add more breadcrumbs. Boil mushroom caps for approx. 15 minutes or until they are soft and their color has just started to turn, drain well and rinse with cold water. Place caps on a large breadboard and remove any excess water in the caps by blotting with paper towel. Using a teaspoon, mound stuffing mixture into mushroom caps. Place stuffed mushrooms in a lightly sprayed 13x9" pan.
Bake uncovered at 400° for approx. 20 minutes or until stuffing browns.
Ingredients
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3 packages stuffing mushrooms (large packages)
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1/2 cup chopped onion
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1 1/2 teaspoons chopped garlic
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4 - 5 tablespoon of oil
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1 cup Progresso Italian Style breadcrumbs
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1 can white crabmeat drained (16 ounce can)
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1/3 cup grated Parmesan cheese
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2 teaspoons parsley
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1/2 teaspoon oregano
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1/2 teaspoon basil
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1/2 teaspoon Salt
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1/4 teaspoon pepper
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