Recipe(tried): Emeril's Spicy Crab Stuffed Mushrooms (using jalapenos and pepper jack cheese)

Sorry, my brother has this cookbook and is out of town. Found it on the foodtv website. We didn't bother with the grilled radicchio and lump crabmeat is not readily available in KC so we used canned. Still wonderful! I should probably also mention I usually buy more than 12oz of mushrooms or there is filling left over. Enjoy!

SPICY CRAB STUFFED MUSHROOMS

12 ounces white mushrooms, cleaned and stems removed
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound pepper Jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
2 heads radicchio, cut in half and grilled (for serving)

Preheat the oven to 350 degrees F.

Place mushroom caps on a baking sheet lined with parchment paper.

In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom.

Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

Yield: 8 appetizer servings
Adapted from source: Everyday Is A Party Cookbook by Emeril Lagasse with Marcelle