Stuffed Mushrooms

• 12 large mushrooms
• 2 Tbsp. butter plus 1 Tbsp.
• 1/4 c. green onions, minced
• 1 tsp. garlic, minced
• 1 Tbsp. green bell peppers, minced
• 1/2 lb. lump crabmeat, well picked
• 1 Tbsp. dry sherry
• 1 Tbsp. brandy
• 1/4 c. freshly grated Parmesan cheese

1. Separate mushroom caps and stems.
2. Mince stems and set aside. Melt 2 tablespoons of butter in a skillet and cook caps over moderate heat for 3 to 5 minutes or until they begin to color. Remove and set aside.
3. Add the additional 1 tablespoon of butter to skillet and saute stems, onions, garlic and pepper for 4 minutes over low heat.
4. Add crabmeat, sherry and brandy and heat through.
5. Put mixture into caps, dust with cheese and bake at 450u0b0 until hot, about 5 to 10 minutes.
6. Serves 4.

mushrooms, butter, green onions, garlic, green bell peppers, lump crabmeat, sherry, brandy, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819608 (may not work)