Mushrooms Stuffed with Crab

Ingredients:

• 1 teaspoon plus 3 tablespoons unsalted butter, divided
• 18 large white mushrooms, caps & stems separated, stems minced
• 2 tablespoons celery, minced
• 2 tablespoons red onion, minced
• 1 tablespoon red bell pepper, minced
• 1/2 pound crab meat, cartilage removed, flaked
• 1 egg, lightly beaten
• 2 sliced stale white bread, no crusts, crumbled
• 2 tablespoons mayonnaise
• 1/2 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon dried thyme

Instructions:

Preheat the oven to 375°. Coat the interior of a 9x13-inch baking pan with 1 teaspoon softened butter. In a small saucepan, melt 2 tablespoons butter over medium heat. Dip the mushroom caps in the butter and place in the baking pan. Heat the remaining butter in a nonstick skillet over medium heat. Add the minced mushroom stems, celery, red onion and red bell pepper. Cook until tender, then transfer to a medium bowl. Add the remaining ingredients and mix well, then fill the caps with crab-vegetable stuffing. Bake uncovered for 20 minutes or until the mushrooms are tender and the stuffing is heated through.