Lunch: Super 'Shrooms

Recipe by Stephen Pascal This recipe comes from my brother, Chris, a high-school athletic coach. If you think stuffed mushrooms sound too foofy for Super Bowl Sunday, I refer you to "Little" Brother. He tells me they are winners every time. There's plent

Ingredients

24 large white mushrooms
1/2 to 3/4 pound fresh, cooked crab meat, flaked or chopped
4 oz cream cheese (lowfat or regular), softened
1 teaspoon mayonnaise
minced onion to taste
Tabasco to taste
finely chopped celery or minced garlic, if desired
1/2 cup Parmesan cheese (preferably freshly grated)
salt to taste

Instructions

Preheat the oven to 350 °F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.
Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.

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