White Cheddar Crab Stuffed Mushrooms

Lightly oil a small 9x9 glass pan with olive oil.

Remove stems, place caps in pan and chop 1/4 of stems (discard rest) to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, dry mustard, 1 cup white cheddar cheese, 1/4 cup Parmesan cheese, bread crumbs, red and black pepper. Mix well and then stir in egg and mayonnaise.

Use a small spoon to mound filling onto each mushroom cap. Melt butter add garlic salt and mix then drizzle over the filled mushrooms. Sprinkle remaining 1/4 cup of Parmesan cheese on top of filled mushrooms.

Bake 20-25 minutes at 425.

Note: can be prepared and refrigerated. Add approximately 10 minutes to cook time.