25 lg. mushrooms
1 green onion
1 stick butter
1 tsp. fresh parsley, finely chopped
2 tbsp. flour
1/2 c. half and half
4 oz. flaked crabmeat
4 oz. Monterey Jack cheese, cut in small pieces
Salt and pepper to taste

Rinse mushrooms, but do not soak. Carefully remove stems. Mince enough stems to make 1/2 cup. Mince the onion. Saute the minced mushroom and onion in 1 tablespoon butter until all liquid evaporated. Add a pinch of salt and parsley, mix well. Let cool. In a small saucepan, melt 2 tablespoons butter over low heat. Add flour and cook 5 minutes until it is a gravy like consistency. Slowly add the half and half. Mixture will thicken to a doughy consistency. Cook about 10 minutes. Add salt and pepper to taste. Let cool. In a bowl combine the mushroom mixture, flour mixture and the crab meat. Mix well. Melt the remaining butter and coat each mushroom cap. Place stuffing in each cap and top with a small piece of cheese. Bake at 375 degrees for 10 to 12 minutes, until bubbly hot and golden brown.