1 lb mushrooms
2 Tbsp onion, finely chopped
2 Tbsp butter
1/4 cup bread crumbs
1/4 cup chopped crabmeat
1/2 tsp salt
2 tsp lemon juice
1/4 tsp Worcestershire sauce
1/2 cup white wine (or water)
1/2 cup shredded cheddar cheese
Cut out mushroom stems and a bit around the base of the mushroom cap.
Chop up mushroom stems very finely. Saute onion and chopped mushroom stems with butter. Add crumbs and crab. Cook until soft and brown. Add salt, lemon juice, and Worcestershire sauce.
Fill mushroom caps. Put caps in a oven proof pan and pour in wine (or water) around on bottom.
Bake at 400 F/200 C for 15 minutes. Take out and top with cheese.