24-35 lg. fresh mushrooms
3 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green peppers (or red peppers)
1/2 c. chopped mushroom stems
2 c. cooked rice
1-1 1/2 c. crabmeat
1 tsp. salt
1 tsp. red pepper
1/2 tsp. poultry seasoning
2 eggs, slightly beaten (may sub. egg product-cholesterol free)

Remove stems from mushrooms. Chop enough stems to make 1/2 a cup. Brush mushroom caps with butter. Place on cookie sheet. Cook vegetables in 1 tablespoon butter until soft (3-4 minutes).

Combine rice with crabmeat (that cartilages have been removed) seasoning and eggs. Add cooked vegetables. Mix well. Stuff mushrooms with spoon. Bake at 375 degrees for 15 minutes. Serve warm or chilled. May substitute cooked, chopped chicken, shrimp or turkey.