Crab-Stuffed Mushroom Caps Recipe

Heat oven to 350°F.

Clean and trim mushrooms, if necessary. Separate mushroom stems from caps. Chop stems; reserve 1/3 cup. Set aside caps.

In a small skillet, heat butter over medium heat. When butter is melted, add onion, celery and 1/3 cup mushroom stems; saute 4 to 5 minutes or until tender. Add garlic, pepper and salt. Remove from heat.

In a medium bowl, combine crab and mushroom stem mixture; mix well. Stir in bread crumbs and Parmesan cheese. Add enough water or broth so filling sticks together but is not too moist.

Line 2 (15x10x1-inch) baking pans with parchment paper. Place mushroom caps on pans; place a generous amount of filling in each cap. Sprinkle caps with mozzarella cheese.

Bake 15 to 20 minutes or until caps are golden brown and cheese is melted.