Instructions: Rinse mushrooms and pat dry. Remove and chop stems.

Mix chopped stems with crab, cheese, onions, and Worcestershire.

Place mushrooms, cup-side up, in a buttered 9- by 13-inch pan. Spoon crab mixture equally onto mushrooms, then press lightly to fit within caps.

Bake in a 350 degree oven until cheese melts and browns lightly, 20 to 25 minutes. Serve hot.

This recipe yields 4 servings.

Comments: Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mixture to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms.

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