24 large mushrooms
1/2 lb. crabmeat, preferably fresh Dungeness crab meat
1 cup mozzarella, grated
1 small onion, minced
2 Tbls. mayonnaise
Tabasco sauce to taste
1/3 cup Parmesan Reggiano cheese, freshly grated
1/4 tsp. Worcestershire sauce
1/4 cup celery, minced
1/3 cup olive oil
Kosher salt to taste

Preheat oven to 350 Degrees.

Remove stems from mushroom caps and set aside. Rinse and wipe caps clean. Arrange caps upside down,
in a single layer in a baking dish (preferably glass). Drizzle olive oil over mushrooms.

Rinse and finely chop mushroom stems. In a mixing bowl combine chopped stems with crab, 1/2 cup mozzarella, onion, mayonnaise, Tabasco, Parmesan Reggiano, Worcestershire, and celery. Add salt to taste. Fill each mushroom cap with mixture. Top with remaining mozzarella.

Bake for 15 to 20 minutes, or until mushrooms are heated through and cheese has browned.

Serve hot.