12 oz. white mushrooms, cleaned and stems removed
1 lb. lump crab meat, picked over for shells and cartilage
1/2 tsp. chopped garlic
1/2 c. chopped pickled jalapenos
1/4 lb. Pepper Jack cheese, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/4 c. mayonnaise
2 oz. Parmagiano-Reggiano cheese, grated
2 heads radicchio, cut in half and grilled

Preheat the oven to 350°F. Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom.

Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

Yield: 8 appetizer servings.