1 lb. fresh mushrooms, cleaned and stemmed
2 tbsp. butter, melted
1 (7 oz.) can crabmeat, drained and flaked
1/2 c. mayo
1/2 c. shredded Monterey Jack cheese
1 green onion top, chopped
1 tbsp. snipped parsley (or dried)
3 drops bottled hot pepper sauce
salt and pepper to taste

Brush mushroom caps with butter; set aside. Combine remaining ingredients. Fill caps. Place on broiler pan, filled side up. Broil 6-inches from heat about 5 minutes or until cheese is bubbly and golden and mushrooms are heated through.