Mushrooms Stuffed With Crab And Gruyere

Preheat the oven to 350 degrees F. Grease a rimmed baking sheet.

Pick through the crabmeat to remove any shells.

Heat 3 tablespoons of the butter in a skillet over medium heat. Add the onions and cook for 3 minutes or until they begin to soften.

Stir in the flour and cook for 3 more minutes. While stirring, add the milk and cook, stirring constantly, until thickened (about 5 minutes).

Remove the skillet from the heat and stir in the crab, salt, cayenne, and Parmesan. Mix well. Add the breadcrumbs and parsley and stir well. Let cool to room temperature.

Heat the remaining butter in a skillet over medium heat and add the mushroom caps. Cook, stirring occasionally, until they are tender, about 3 minutes.

Add the sherry to the skillet and carefully ignite the liquid. When it burns out, drain the mushroom caps and place them on the greased baking sheet, stem-side up.

Mound about 1 tablespoon of the crab stuffing in each mushroom cap. Sprinkle with the gruyere cheese.

Place the baking sheet in the oven and bake at 350 degrees F for 10 minutes or until the cheese is melted and the stuffing is heated through. Serve the mushrooms warm.