Instructions: Preheat you oven to 350 degrees.

Clean the mushroom caps, remove the stems and set aside. Dice stems finely and saute in clarified butter with the onions. Combine the crabmeat, herbs and spices and white wine. Add the breadcrumbs to the mixture. This works as a thickener.

Blanch the mushroom caps in the quarter cup of white wine, set aside to cool. Using a small ice-cream scoop (or a soup spoon), fill the mushrooms with the stuffing mixture.

Bake for approximately 12 minutes or until the tops are golden brown. I suggest that you use a Buerre Blanc sauce when serving. Place 4 or more mushrooms on a plate and top with sauce.

4 portions

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