24 lg. fresh mushrooms
4 sprigs parsley, chopped
3/4 tsp. Worcestershire sauce
1 tbsp. flour
2 cans crabmeat
12 green onions, chopped
5 tbsp. butter
Salt and pepper to taste
1/2 c. sherry or white wine
1 lb. sharp cheese, grated

Wash mushrooms gently under running water and drain in colander. Trim stems, then cut off stems and chop along with onions and parsley. Saute mushroom stems, onion and parsley in butter in small skillet. Add Worcestershire sauce, salt and pepper. Simmer for about 10 minutes. Stir in flour and wine or sherry. Add crabmeat last.

Put mushroom tops in large shallow pan and salt lightly. Use a teaspoon to divide mixture among mushrooms. Top filled mushrooms with grated cheese and bake in 400 degree oven for 10 minutes or until cheese is melted. Serves 8. It is excellent as an appetizer or with steak.