Stuffed Mushroom with White Wine Sauce

 I served many of these in my catering days.  You need to serve these soon after making, but you can make the stuffing ahead of time and refrigerate up to 24 hours.  Make sure you chop veggies by hand instead of using food processor as that will make them watery.

Crab Stuffed Mushrooms
Ingredients
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup parmigiana reggiano
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water

Sauce: 

While the mushrooms are baking, saute garlic in a little butter. Add flour until a thick mixture forms. Slowly add heavy cream to thin the sauce. Add about 1/2 cup of white wine and one teaspoon white pepper. add a little grated parmesan cheese for flavor. Once the sauce is done and the mushrooms are out pour the sauce over the hot mushrooms and sprinkle with paprika.



Directions
1) Preheat oven to 375 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauted vegetables, chopped mushroom stems, and all
other ingredients  and mix well
6) Place mushroom caps in individual buttered casseroles
7) Spoon  stuffing into each mushroom
9) Bake in oven for 15minutes until cheese is lightly browned.  Make sure there is enough butter in the pan throughout cooking to avoid drying the mushrooms out, but not to much or they will be mushy.