Here the recipe for the crab stuffed mushrooms. This recipe calls for 18 large mushrooms, but I used 3 medium size portabellas. And we found them tasty but to mushy so the next time I will us maybe 1 or 2 tablespoons instead of 1/3 cup of the mayo. When using portabellas you need to scape out the black part of the mushroom.
2 cloves garlic minced
1 T butter
1 tsp. chili powder
1 cup grated parmesan cheese
1/3 cup mayonnaise (see note above)
1/4 cup Italian-style seasoned bread crumbs ( I had pain bread crumbs and
added italian seasoning)
salt and pepper to taste
2 (6 ounce ) cans crabmeat drained and flaked
18 large fresh mushrooms stems removed
1/4 cup cooking sherry (use chicken broth if you don't want to use sherry)
Preheat oven to 350 degrees F (175 degrees C)
In a medium saucepan over mediun heat, cook and stir the garlic in the butter until tender.
In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayo, Italian-style breadcrumbs, salt and pepper.
Fold in the crabmeat.
Pour cooking sherry in a large baking dish. Arange stuffed mushrooms, stuffing side up.Top with remaining Parmesan cheese. Bake 10 minutes in the over.
Raise oven tmperature to broil. Continue cooking mushrooms 3 to 5 minutes or until stuffing is bubbly and lightly browned. I found I had to cook a lot longer because I was using the portabellas and it took longer to heat the middle of the larger mushrooms.
Nancy and Casey May