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