Crabmeat Stuffed Mushrooms

• 24 whole Mushrooms Cleaned And Stems Removed
• 1 Tablespoon Minced Garlic
• 3 Tablespoons Butter
• 24 whole Mushroom Stems Finely Chopped
• 1 whole Carrot, Finely Chopped
• 1 stalk Celery Finely Chopped
• 1 whole Onion, finely chopped
• 1 Tablespoon Lemon Juice From 1 Of The Lemons
• 1/2 teaspoons Lemon Zest
• 1/4 cups Dry White Wine
• 1 cup Diced Cooked Crabmeat (You Can Also Use Canned)
• 3/4 cups Bread Crumbs, Italian Or Panko Is Fine
• 1/2 cups Grated Parmesan Cheese
• 2 whole Lemons

1. Preheat oven to 400 degrees F. Remove stems from mushrooms.
2. Set aside caps.
3. Melt the butter in a medium saucepan over medium heat.
4. Stir in the chopped stems, carrots, celery and onions and cook until soft, about 5 minutes.
5. Stir in lemon juice, lemon zest and wine, continue cooking another 2 minutes.
6. Remove from heat and add crabmeat, bread crumbs, and parmesan cheese.
7. Thoroughly blend the mixture.
8. Place mushroom caps cavity side up in a 13x9 inch pan.
9. Stuff mushrooms with mixture and bake uncovered in the preheated oven 20 to 30 minutes, until lightly browned.
10. Slice up 2 lemons.
11. Serve warm with lemon wedges.

mushrooms, garlic, butter, mushroom stems, carrot, celery, onion, lemon juice, lemon zest, white wine, bread crumbs, parmesan cheese, lemons

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crabmeat-stuffed-mushrooms/ (may not work)