Ingredients:

1 pound lump crabmeat, cleaned

1/4 cup butter

1/2 pound fresh mushrooms, sliced

2 cloves garlic, minced

4 cups Gruyere cheese, grated and divided

3 green onions, thinly sliced

1/4 cup flour

4 cups milk

1/4 cup dry sherry

20 jumbo pasta shells, cooked

1/2 cup fresh bread crumbs

2 tablespoons minced fresh parsley

Directions:

In large skillet, melt butter over medium heat. Add mushrooms and garlic; cook until tender, about 3-4 minutes. With slotted spoon, remove mixture from skillet and place in medium bowl. Stir in crab meat, 2 cups of the cheese, and green onions; set aside.

Stir flour into butter in skillet. Gradually stir in milk and sherry and bring to a boil over medium heat; cook, stirring constantly until thickened, about 4-5 minutes. Remove from heat; stir in remaining 2 cups cheese. Stir 1/2 cup sauce into crab mixture.

Stuff each cooked shell with 1 heaping tablespoons crab mixture. Place shells, stuffed side up, in 9 x 13 inch casserole dish. Pour remaining sauce evenly over shells. Sprinkle crumbs and parsley over top. Bake covered, in 350 degree oven for 20 minutes. Uncover and bake an additional 15 minutes or until crumbs are lightly browned. Makes 8-10 servings.

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