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South Mountain Mushroom Caps

• 1 large onion, chopped
• 2 pounds large mushrooms
• 1 teaspoon basil
• 1 tablespoon parsley
• 1 green pepper, chopped
• 1 teaspoon dry mustard
• bread crumbs
• ½ pound Monterey Jack cheese
• 1 pound backfin crab meat
• butter

Saute mushroom stems in butter with basil, onion, parsley, pepper, dry mustard and bread crumbs. Cool. Add in crab meat.

Stuff mixture in mushroom caps, top with grated cheese, and bake at 350 degrees for about 20 minutes or until stuffing mixture is golden brown.

Serves 4 to 6.