Ingredients:
servings: 4 Servings

16 - 20 each Mushroom caps, large, stems removed
2 tsp. Butter
1 1/2 cups Crabmeat, excess water removed
1/4 cup Green peppers, fresh, diced fine
1/4 cup Red peppers, fresh, diced fine
1/2 tsp. Shallots, minced
1/2 cup Mayonnaise
1 tsp. Worcestershire sauce
dash Hot pepper sauce
1tsp. Chives, fresh, minced
1 tsp. Parsley, fresh, chopped fine
1 tsp. Basil, fresh, chopped
as needed Breadcrumbs
to taste Salt
to taste Fresh ground black pepper
to garnish Minced chives or parsley

Method:
Prepare Hollandaise Sauce per recipe, reserve. Preheat oven to 350 degrees F. In sauté pan heat 1 tsp. butter, add mushroom caps and sauté for 1-2 minutes. Do not overcook. Remove mushrooms and cool. Add remaining 1 tsp. butter to pan and return to heat. Add peppers and shallots. Saute until tender, remove from heat and cool. In a mixing bowl, combine crabmeat, mayonnaise, seasonings, herbs and cooled sautéed peppers. Incorporate breadcrumbs and mix thoroughly. Season to taste with salt and fresh ground black pepper. Portion crab mixture into mushroom caps. Place stuffed mushroom caps in a baking dish or pan. Nappe (coat) each stuffed mushroom cap with Hollandaise Sauce. Place in preheated oven, bake for 10 minutes at 350 degrees F. Transfer to a warm platter for service. Top with minced chives or parsley and serve immediately.

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