Crab Stuffed Mushrooms
30 large mushrooms
2 cans of crab
1 8 oz. package of Philadelphia Cream cheese
2 green onions
ground black pepper
Remove stems and finely chop.
Drain crab meat well.
Beat cream cheese in large bowl with wooden spoon until soft.
Mix in crab, some of the mushroom stems (1/4 of them), finely chopped green onion (white part only), chopped parsley, dill, tarragon, basil and ground pepper.
Add one teaspoon of Worcestershire sauce and some white wine.
Stuff mushroom caps.
Bake at 400°F for 10-15 minutes and for last couple of minutes turn up heat to broil to lightly brown stuffing.