Holiday favorite stuffed mushrooms

I love mushrooms, Chicken Marsala is my all time favorite Italian recipe. (Although I was laughing when Bear (man vs. wild) ate mushrooms, they have no nutritional value!!)

I think stuffed mushrooms are such a sophisticated hors d'oeuvres, they seem like a lot more work then they are. This recipe is especially fancy with the crab. Enjoy!

24 Large Mushrooms

2 1/2 Teaspoons Olive oil

4 Tablespoons Grated Parmesan cheese

2 Tablespoons Fresh parsley -- chopped

salt & pepper

8 Ounces Cream cheese -- softened (you can do low-fat, but not fat free it will get too mushy)

1 1/2 Tablespoons Bread crumbs

4 Ounces Crab meat; rinse -- toss with 1 Tablespoon fresh lemon juice

1 1/2 Teaspoons Cognac

1 Teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoon cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2″ crown left on top. Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with 2 tablespoon Parmesan cheese. Preheat broiler. Place mushrooms under broiler until cheese melts and is golden.