George Geary, CCP, has taught in cooking schools throughout North America and is a regular contributor to magazines and newsletters. He has been the pastry chef and production manager for the Walt Disney Corporation and the Marriott Corporation. George is also the author of 125 Best Cheesecake Recipes and 125 Best Biscuit Mix Recipes.

Ingredients:

• 1 pound button mushrooms, stems removed and reserved, 500 g
• 6 oz lump canned crabmeat, drained, or frozen crabmeat, thawed, 175 g
• 3 oz feta cheese, crumbled, 90 g
• 2 green onions, green part only, cut in half, 2
• 1 tablespoon unsalted butter, softened, 15 mL
• 1 clove garlic, 1
• 1/4 teaspoon ground white pepper, 1 mL
• 1/4 teaspoon salt, 1 mL
• Preheated broiler
• Baking sheet, lined with parchment paper

Directions:

Place mushrooms, caps down, on prepared baking sheet. Set aside.

In work bowl fitted with metal blade, process half of the mushroom stems, crabmeat, feta cheese, green onions, butter, garlic, white pepper and salt until smooth, 2 to 3 minutes. Discard remaining half of the mushroom stems.

Fill mushroom caps with cheese mixture. Broil under preheated broiler until cheese mixture starts to melt and bubble, about 3 minutes. Serve hot.

Tips:

You can make the filling 1 day prior to serving. Transfer to a bowl. Cover and refrigerate. Let warm slightly before filling mushrooms.

When removing the stems from the mushrooms, check to see that they are fresh. Look under the cap, if the stem looks like it is becoming unattached or dark; your mushroom is getting old.

Variation:

Use blue cheese or Stilton in place of the feta to give a sharp yet pleasant flavor to this appetizer.