2 lb. white mushrooms
1 small onion, chopped diced fine
1 stick butter
1/2 tsp. ground five pepper blend
salt to taste
1 tsp. minced garlic
1 1/2 c. Italian bread crumbs
1 (7 oz.) can crabmeat

Wash mushrooms and remove stems. Dice the stems. Cook mushroom stems, onion, seasonings and garlic in butter until translucent. Remove from heat. Stir in bread crumbs. Add water or more melted butter if needed to moisten stuffing. Add crabmeat. Fill the mushroom caps with stuffing and place on baking sheet.

Bake 15 minutes at 350°F.

Variation: Substitute 1/2 pound ground beef or 1/2 pound ground pork instead of crabmeat.