Spicy Crab Stuffed Mushrooms

• 12 oz. white mushrooms, cleaned and stems removed
• 1 lb. lump crab meat, picked over for shells and cartilage
• 1/2 tsp. chopped garlic
• 1/2 c. chopped pickled jalapenos
• 1/4 lb. Pepper Jack cheese, grated
• 1 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 1/2 tsp. salt
• 1/4 c. mayonnaise
• 2 oz. Parmagiano-Reggiano cheese, grated
• 2 heads radicchio, cut in half and grilled

1. Preheat the oven to 350u0b0.
2. Place the mushroom caps on a baking sheet lined with parchment paper.
3. In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano.
4. Place a heaping tablespoon of the crab mixture into the cap of each mushroom.
5. Bake the mushroom caps for 30 minutes.
6. Serve warm with grilled radicchio.
7. Yield: 8 appetizer servings.

white mushrooms, lump crab meat, garlic, pickled jalapenos, pepper, worcestershire sauce, hot sauce, salt, mayonnaise, cheese, radicchio

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95516 (may not work)