From: Nancy,.SanFran

Stuffed Portabella Mushrooms
Recipe By: Quick & Easy Meals In Minutes, Family Circle Spring 2000
Serving Size : 8

4 (6 ounce) cans crabmeat
1 cup prepared seasoned bread crumbs
1 teaspoon liquid hot-pepper sauce
1/2 teaspoon garlic powder
2 cups heavy cream
2 tablespoons chopped fresh parsley
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
8 Portabella mushrooms (about 4 inches across cap) -- stemmed
2 1/4 cups dry white wine
1/4 cup grated parmesan cheese

Pick through crabmeat to clean. Mix with bread crumbs, hot-pepper sauce, garlic powder, 1/4 cup heavy cream, parsley, eggs, 3/4 teaspoon salt and 1/8 teaspoon pepper in large bowl. Can be made ahead of time; refrigerate until ready to use.

Heat oven to 375 degrees F.

Wipe mushrooms clean with damp paper toweling. Equally divide crabmeat mixture among mushroom caps, mounding slightly. Divide mushrooms into two 12-inch nonstick skillets (4 mushrooms each).

Divide wine among skillets. Bring to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Transfer mushrooms to baking sheet: reserving liquid. Sprinkle with cheese.

Bake in 375 degree oven for 15 to 20 minutes or until cheese lightly browns.

Meanwhile, combine liquids into 1 skillet. Add remaining cream. Bring to rolling simmer; cook 12 to 15 minutes until thickened. Add remaining salt and pepper. Drizzle over mushrooms.