Serving Size : 6
1 pound mushrooms
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons finely chopped red bell pepper
1/2 pound crabmeat
2 cups crushed oyster crackers
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white Cheddar cheese
Preheat oven to 400 deg. Saute celery, onion, and bell pepper in butter for two minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, crabmeat, crushed crackers, shredded Cheddar, garlic powder, Old Bay Seasoning, pepper, salt, egg, and water; mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12-15 minutes until cheese is lightly browned.