Crab Stuffed Mushroom Caps

• 24 large white mushrooms
• 2 tbsp. butter or margarine
• 1 cup finely shredded Swiss cheese
• 1 can salad crab meat, cartiledge removed, drained - reserve juice
• 4 tablespoons dry white wine
• (Cooking wine may be substituted)
• 3 tbsp. margarine or butter
• 3 rounded tbsp. all-purpose flour
• Milk - see below for amount
• 1 tbsp. grated Parmesan cheese
• Pinch of nutmeg

1. Preheat oven to 350 degrees.
2. Wipe mushrooms with a paper towel and remove stems. Set stems aside.
3. In a 13x9 in glass baking pan, melt the first 2 tablespoons of butter, tip pan so melted butter covers bottom. Arrange mushrooms flat side down in pan.
4. Cut ends off mushroom stems and chop finely. Melt the 3 tbsp. butter or margarine in a medium saucepan. Saute mushroom stems in butter over medium-low heat until just soft.
5. Add the 3 tbsp. flour, and blend well. Remove pan from heat.
6. Pour reserved juice from crab and white wine into a 2 cup measuring cup. Add enough milk to make 1 1/2 cups. Slowly add to flour mixture in pan, stirring constantly. Return pan to medium heat, and stir constantly until mixture thickens. Add the Parmesan cheese, nutmeg and 1/3 cup of the shredded Swiss and stir to blend.
7. Fill mushroom cups with the crab mixture. Sprinkle with remaining Swiss cheese and bake
8. for 25-30 minutes or until cheese just starts to turn light brown. Serve hot.

white mushrooms, butter, swiss cheese, salad crab meat, white wine, wine, margarine, allpurpose flour, milk, parmesan cheese, nutmeg

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-mushroom-caps-1208324 (may not work)