Crab Stuffed Mushrooms With Dijon Mustard

• 1 lb fresh large mushroom
• 3 tablespoons butter
• 2 tablespoons finely chopped onions
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons prepared Dijon mustard
• 1 (6 1/2 ounce) can crabmeat
• 1/4 cup water chestnut (optional)
• 2 tablespoons chopped pimiento
• 4 tablespoons grated parmesan cheese

1. Preheat oven to 400 degrees F.
2. Remove stems from mushrooms, retaining the caps.
3. Chop stems.
4. In med.
5. saucepan, melt butter.
6. Brush mushroom caps with melted butter.
7. In remaining butter, saute chopped onion and mushroom stems until tender.
8. Gradually add cream cheese and mustard into pan, stirring until smooth.
9. Stir in crabmeat, water chestnuts, and pimiento.
10. Heat until warm.
11. Stuff mushroom caps with crabmeat mixture.
12. Sprinkle the stuffed caps with parmesan cheese.
13. In a shallow pan, bake caps at 400F for 10-15 minutes or until hot and bubbly.

mushroom, butter, onions, cream cheese, mustard, crabmeat, water, pimiento, parmesan cheese

Taken from www.food.com/recipe/crab-stuffed-mushrooms-with-dijon-mustard-37360 (may not work)