Crab Stuffed Mushrooms Recipe

• For mixture:
  
• 450 gms 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 as per 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 cups Italian cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• 8 Mushroom Caps ( cleaned and with stems removed)
• Olive oil
• Sweet Paprika
• 1/4 cup White Wine

• In a large bowl, combine all the ingredients of the mixture, stir well until well-combined.
• Cover and refrigerate 4 hours or overnight.
• Rub olive oil over the tops of the mushroom caps.
• Place them bottom-side up in a shallow baking pan.
• Mound crab mixture into caps.
• Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika.
• Carefully pour wine down the side of the baking pan.
• Bake in an oven heated at 400 degree F for 25 to 30 minutes, until golden on top. Serve.