Ingredients:

12 large mushrooms or 18 medium mushrooms

2 tablespoons salad oil

6 ounces of fresh lump crabmeat, cleaned

1 egg, lightly beaten

2 tablespoons mayonnaise

2 tablespoons onions, finely chopped

1 teaspoon lemon juice

1/2 cup soft breadcrumbs, divided equally

2 tablespoons butter or margarine, melted

Directions:

Gently rinse mushrooms, and pat dry. Remove stems. Brush caps with salad oil, and place upright in a buttered baking dish. Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs. Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter. Sprinkle over crab mixture. Bake at 375 for 15 minutes. They should be a golden brown on the breadcrumb/butter topping. Serve immediately.

Make sure to saute the mushroom stems and onions to add a little flavor. I have also put in a tiny bit of shredded mozzarella with the stuffing mix. Mix the top layer of bread crumbs with cheese if you like or just use a mixed cheese for topping.. If there is crab mixture left over after you stuff the caps, roll it into balls and baked them up alongside. Good eats!

Use caution when they are served. There will be juice in the cap under the mixture which will be VERY hot.

Serves 12 t0 18 caps depending on size you use

Ingredients:

3 small butternut squash

1/4 cup slivered almonds

1 tablespoon vegetable oil

2 cups sliced fresh shiitake mushrooms

3 cloves garlic, finely chopped

1 1/2 cups water

1 cup wild rice mix or medium or long-grain white rice

1 tablespoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

1/2 cup sliced green onions

1/2 cup raisins

2 tablespoons chopped fresh parsley

3 large egg whites

Directions:

Preheat oven to 350°F. Arrange oven racks to accommodate an oven-proof skillet and large baking sheet. Grease large baking sheet. Cut squash in half lengthwise; place cut-side-down on prepared baking sheet. Place nuts in large skillet. Cook over high heat, stirring constantly, until lightly browned; remove immediately and set aside. Heat oil in same skillet over medium-high heat. Stir in mushrooms and garlic; cook, stirring frequently, for 5 minutes or until mushrooms are cooked through. Stir in water, rice and bouillon. Bring to a boil; remove from heat and cover. Wrap handle of skillet with foil. Place skillet and squash in same oven.

Bake rice mixture for 25 minutes and squash for 30 minutes or until tender. Scoop seeds from cooked squash. Stir green onions, raisins, toasted nuts and parsley into cooked rice mixture. Beat egg whites in medium bowl just until combined. Slowly stir in 3 to 4 large spoonfuls of rice mixture into egg mixture to heat eggs and prevent eggs from cooking. Add egg mixture back to rice mixture; mix well. Mound stuffing into squash halves and place on baking sheet. Bake for 10 to 15 minutes or until squash are tender and top of stuffing is crisp.

Makes 6 servings.