Crab Stuffed Mushrooms

Ingredients:
For Stuffing

• 450 gm Crab Claw Meat (canned pasteurized, picked over for shells)
• 1 cup Seasoned Dry Stuffing Mix ( pounded into coarse crumbs)
• 1/2 cup Sweet Onion (minced)
• 2 tbsp Fresh Parsley (minced)
• 1 tsp Garlic Powder
• 1/2 tsp Dry Mustard Powder
• 1/2 tsp Kosher Salt
• Ground Pepper (according to taste)
• Juice of 1 fresh lemon
• 1 tbsp Worcestershire Sauce
• 1/2 cup Mayonnaise
• 1/4 cup Heavy Cream
• 1 cup Italian Cheese (shredded)
• 1/4 cup Parmesan Cheese (grated)

Other Ingredients

• 1/2 cup Italian Cheese (shredded)
• 1/4 cup Parmesan Cheese (grated)
• 8 Mushroom Caps (cleaned and stems removed)
• Olive oil
• Sweet Paprika
• 1/4 cup White Wine

Method:

• Combine all the ingredients of the stuffing in a large bowl. Stir the ingredients, until they are combined well.
• Cover the mixture and refrigerate for 4 hours. You can also leave it in the fridge overnight.
• Rub some olive oil on the top of the mushroom caps.
• Arrange the mushroom in a shallow pan, bottom-side up.
• Fill the crab mixture in the mushroom caps.
• Use the ½ cup shredded cheese and ¼ cup parmesan cheese to top the stuffing. Sprinkle white paprika over it.
• Pour white wine on the side of the baking pan.
• Bake the stuffed mushrooms in the oven, pre-heated at a temperature of 400 degree C. Bake for 20-25 minutes, until the top begins to display a golden color.