Prepare the mushrooms:

     Pluck out the stems, leaving the caps intact. (The stems can be ground into a paste and used in the stuffing). Steam the caps (I usually do this in the microwave for 2-4 minutes). Drain all excess liquid from the caps. Line up the caps on a cookie tray and set aside (in fridge if possible).

Prepare the stuffing:

     Dice the onion into very small cubes. In a small saucepan, saute the onion in the olive oil over medium heat. When the onion becomes clear, add the garlic. Saute for a bit more until the garlic smell drives your neighbors mad. Add the cream cheese. Stir the ingredients over the heat to soften the cheese and get a smooth texture. To get the right texture: stir, stir, stir, and stir for about a minute or two. If that fails, add the butter a little at a time. Toss the basil into the grated cheese. Once the saucepan mixture is smooth like onion dip, slowly add the grated cheeses, over a minute or two. Stir while adding the cheese. If it starts to clump, then stir, stir, stir and add bits of butter if any is left. Once the last cheese has been added, fluff in the crab and toss slowly to cover the crab meat.

Crabshroom Finale:

     Drain any additional excess liquid from the caps. Spoon stuffing generously into mushroom caps. It should be fluffy not pressed. Bake the mushrooms in the oven at 375 degrees for 15 minutes or until the top of the stuffing turns golden brown. After 15 minutes of neighbors pounding down the door to get my crabshrooms, I sometimes place the tray in the broiler to speed the browning process. Once golden topped, remove from the oven and let cool a bit. Serve hot, but not too HOT.