Crab Stuffed Mushrooms

Remove mushroom stems, leaving the caps intact. (The stems can be minced and used in the stuffing). Steam the caps. Drain all excess liquid from the caps. Line up the caps on a cookie tray and set aside. Mince the onion. In a small saucepan, saute the onion in the olive oil over medium heat. When the onion becomes clear, add the garlic. Saute for a few minutes. Add the cream cheese. Stir the ingredients over the heat to soften the cheese and get a smooth texture. Add the butter. Toss the basil into the grated cheese. Once the saucepan mixture is smooth, slowly add the grated cheeses, over a minute or two. Stir while adding the cheese. Once the last cheese has been added, fluff in the crab and toss slowly to cover the crab meat. Drain excess liquid from the caps. Spoon stuffing generously into mushroom caps. It should be fluffy not pressed. Bake the mushrooms in the oven at 375 degrees for 15 minutes or until the top of the stuffing turns golden brown. Serve hot.