Baked Crabmeat-Stuffed Mushrooms

• 24 fresh mushrooms (1 1/2 to 2-inches in diameter)
• 1/4 c. chopped green onion
• 1 Tbsp. butter or margarine
• 2 tsp. all-purpose flour
• 1/4 tsp. dried savory, crushed
• 2 Tbsp. dry white wine
• 1/2 c. to 6 oz. crabmeat
• 2 Tbsp. grated Parmesan cheese
• 1/4 c. fine dry bread crumbs

1. Wash mushrooms; drain.
2. Remove stems from mushrooms.
3. Reserve caps.
4. Chop stems to make 1 cup.
5. Cook chopped stems and green onion in butter or margarine until just tender.
6. Stir in flour, savory and 1/8 teaspoon pepper; add wine and 2 tablespoons water. Cook and stir until thickened and bubbly.
7. Stir in crabmeat and Parmesan.
8. Fill mushroom caps with crabmeat mixture.
9. Place mushrooms in a 15 x 10 x 1-inch looking pan.
10. Top with bread crumbs.
11. Bake in a 350u0b0 oven for 15 to 20 minutes or until tender. Makes 24.
12. Enjoy!!

mushrooms, green onion, butter, allpurpose flour, white wine, crabmeat, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272715 (may not work)