Crab Stuffed Mushrooms on Wild Rice

2 lbs fresh mushrooms

Stuffing for Mushrooms:

1 cup            butter              

¼ cup           oil 

1                   large onion, chopped     

6                   garlic gloves, minced       

½ cup           mushroom stems, chopped     

1 tsp             basil                

1 tsp             salt

¼ tsp            white pepper

2 tbsp           Dijon mustard

splash of white wine

½ cup           garlic flavored bread crumbs

3/4 lb            Alaskan king crab meat

1.      Melt butter with oil in skillet and sauté onion, garlic and mushroom pieces. Add basil, salt, pepper, mustard, wine and crumbs. Break up crab meat and add to stuffing. Stuff mushroom caps.

2.      Bake stuffed mushrooms in hot oven, 450*F for 13 to 15 minutes. Serve topped with hot béchamel-rice sauce.  

Recipe compliments of Shoal Lake Wild Rice