6 lg. or 12 med. mushrooms
4 tbsp. butter
1/4 c. celery, minced
1 sm. clove garlic, minced
1/4 c. dry bread crumbs
6 oz. frozen crab meat (defrosted, drained & chopped)
3 tbsp. cognac
2 tbsp. chopped fresh parsley
1/8 tsp. dry thyme leaves
Salt & pepper to taste
Parsley for garnish

Preheat oven to 350 degrees. Remove stems from mushrooms. Brush caps lightly with olive oil. Chop stems coarsely and set aside.

Melt 2 tablespoons of the butter in large skillet. Add celery and saute, until wilted. Add chopped stems and garlic and cook stirring about 3 minutes. Remove skillet from heat, stir in remaining butter, bread crumbs, crab, cognac, parsley, thyme, salt and pepper. Fill mushroom caps with mixture. Bake at 350 degrees for 15 minutes. Garnish with parsley.