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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Mushroom Caps stuffed with Crab Recipe

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Yield: 8 servings

Ingredients:
16 large mushrooms
4 tablespoons olive oil
4 tablespoons unsalted butter
Unsalted butter for basting
9 tablespoons onion, minced
3 cloves garlic, minced
½ cup crabmeat
3 tablespoons Italian parsley, freshly chopped
3 tablespoons thyme, freshly chopped
1/3 cup dried bread crumbs
Salt
Freshly ground black pepper
1/3 cup Parmesan cheese, freshly grated
1/3 cup dry white wine

Instructions:
Preheat oven to 350 degrees. Wash the mushrooms and remove the stems. Chop the stems.

Heat the oil in a large sauté pan over high heat. Add 3 tablespoons butter. Add onions and sauté until clear. Add garlic and mushroom stems. Sauté until wilted. Add crabmeat and cook 5 minutes, stirring all ingredients.

Add parsley and bread crumbs. Season and stir. Pile mixture into mushroom caps. Sprinkle with cheese. Place mushroom caps in shallow dish. Add white wine. Bake in oven for 15 minutes. Baste with butter if desired while cooking. Remove from oven and pour off wine. Serve hot.