12 lg. mushrooms
8 oz. can crabmeat, drained
Juice of 1/2 lemon
1/2 c. white bread crumbs
1 tbsp. chopped green onion
1 tbsp. butter
1 tbsp. chopped walnuts, optional
Monterey Jack cheese, use as much as you like

Clean mushrooms and remove stems. Finely chop stems and onion; saute both in 1 tablespoon butter. Add walnuts and crabmeat. Sprinkle with lemon juice. Add enough bread crumbs to hold mixture together. Fill caps with mixture. Bake at 425 degrees until bubbly.