Crab Stuffed Mushrooms

These babies are easy, quick, elegant and oooh sooo goood.

• Ready In: 30 mins
• Yields: 16 mushrooms

Ingredients

• 1  tablespoon butter
• 1⁄4 cup onion, diced fine
• 1⁄4 cup celery, diced fine
• 1  ounce white wine
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon thyme
• 1  teaspoon lemon juice
• 4  ounces  dungeness crabmeat, your choice (or king, snow or lump)
• 1  ounce heavy cream or 1  ounce half-and-half
• 1⁄4 cup swiss cheese, shredded
• 1⁄2 cup  Italian style breadcrumbs
• 16  large mushrooms, stems remove and minced
• 16  slices baby swiss cheese, small and thinly sliced

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in skillet over medium heat and saute onion, celery and mushroom stems until tender.
3. Add wine, seasonings, lemon juice and crabmeat; simmer 3 minutes.
4. Add cream and shredded cheese; cook until cheese melts.
5. Add bread crumbs.
6. Spoon mixture into mushroom caps and top with slices of baby swiss cheese.
7. Bake 12-15 minutes or until cheese is lightly browned.