Crab-Stuffed Mushrooms

My Valentine's Day...it was simply wonderful!

Take a cold, quiet Sunday in February.

+ a wonderful guy by the name of Brett

+ a pretty vase of flowers on my coffee table, thanks to the same wonderful guy (who sent them to my work on Friday)

+ a bottle of Chianti for drinking and a bottle of Chardonnay for my mushrooms

+ warm focaccia bread dipped in olive oil and sweet balsamic vinegar

+ a big bowl of Greek Pasta drenched in crumbled feta cheese

+ a couple comedies on the television

+ peanut butter no-bake cookies drizzled in chocolate

Yum. But there's one thing I'm forgetting.

Insert crab-stuffed mushrooms baked in a butter chardonnay sauce.

Yes please.

Crab-Stuffed Mushrooms

3 TBS butter + 2 TBS butter + 1 TBS butter

1/4 C chardonnay

18-20 large button mushrooms

3 green onions, minced

2 tsp lemon juice

4 oz cream cheese, softened

4 oz can crab meat, drained well

2 cloves garlic, minced

1/4 C bread crumbs

salt, pepper, cayenne

1. Clean mushrooms with a damp paper towel. Pop stems out of mushrooms. Cut off the tough ends of the stems and discard. Finely chop stems. Set mushroom caps aside for now.

2. In a small skillet, sautee the mushroom stems in 2 TBS butter for 2-3 minutes. Add garlic and sautee another minute or two. Remove from heat and put in a medium bowl.

3. To bowl, add green onions, lemon juice, cream cheese, crab meat and a sprinkle of salt + pepper and cayenne pepper.

4. Melt 3 TBS butter in a small bowl. Mix in 1/4 C chardonnay. Pour into the bottom of a baking pan.

5. Preheat oven to 350. Stuff the mushroom caps with the crab mixture. Heat 1 TBS butter in the microwave. Stir in 1/4 C bread crumbs. Sprinkle the bread crumbs over the mushrooms. Place mushrooms over melted butter/wine in pan.

6. Bake in oven for 20 minutes or until mushrooms look juicy and bread crumbs are toasted.