6 med. mushrooms, washed and stem out
8 oz. king crabmeat, diced fine
1/2 c. heavy cream
1 shallot, chopped
2 tbsp. butter
Pinch of chives
2 tbsp. dry vermouth
1 c. basic cheese sauce
Salt and pepper to taste

Saute mushrooms with a little salt 2 minutes. In another skillet saute shallots until golden brown. Add crab and heat through; add heavy cream, salt, pepper and chives; then simmer for 5 minutes. Add vermouth and stir. Place mushrooms in ovenproof pan and stuff with crabmeat mixture. Top with cheese sauce and bake 10 minutes at 350 degrees.