CHEESE AND CRAB STUFFED MUSHROOMS

1 lb. (2 pints) fresh mushrooms
2 tbsp. onion, chopped
2 tbsp. butter
1/4 cup soft bread cubes
1/4 cup crab, finely chopped
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/2 cup white wine (or sherry)
1/2 cup Cheddar (or shredded Provole) cheese, shredded

Remove stems from mushrooms and set caps aside; chop stems.

In small skillet, saute onion and chopped stems in butter until tender.

Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown.

Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing. Place in 9-inch square or shallow baking dish. Pour wine around caps.

Bake at 400 degrees for 15 minutes.

Top with cheese. Continue baking 8 to 10 minutes until cheese melts.

TO MAKE AHEAD:
Prepare, cover and refrigerate. When ready to serve, bake as directed.

Serves 6 to 8