10-15 medium-large mushrooms
4 oz. cream cheese (room temp.)
1/2 C mayo
1/4 C grated parmesan
1/8 C creme fraiche (or sour cream)
1 can crabmeat
1 egg
1 t mustard
2 t lemon juice
1 t lemon zest
1/2 t nutmeg
1/2 t paprika
1/4 t ground thyme
Salt & pepper to taste
1/4 C minced onion
4 cloves garlic, minced
1/2 the stems from the mushrooms, finely chopped

Saute mushroom stems, onion, and garlic in 1 tablespoon butter. Set aside to cool. Clean the mushroom caps and place “inside down” on a plate. Microwave for 2 minutes until slightly tender. Drain all liquid off the plate and dab the inside of each mushroom cap with a papertowel to get as much mositure out as possible.

Mix all other ingredients together and stuff each cap. Sprinkle with a little parmesan and bake for 20-30 minutes at 325 degrees.