Peppy's Stuffed Mushrooms

Ingredients:

1 Package whole mushrooms, washed, stems removed and reserved1 Tbsp butter1 Tbsp Olive Oil
Stuffing Mixture:

1 Cup Panko bread crumbs
1 Tbsp Miracle Whip (don't use mayo, it's just not the same)
1 Tbsp sour cream
1 Can crab meat (about 6 to 8 oz)
1 Tsp onion powder
1 Tsp garlic powder
a few drops of Tabasco Sauce
Salt & Pepper to taste
1/2 cup Vermouth

1 Tbsp whipped cream cheese
1 Tbsp Herbes Provencal
1 Tbsp Balsamic Vinegar (top quality is best)
1/4 C Parmesan cheese shredded

(Added suggestion - about 1 Tbsp finely chopped roasted bell pepper)

Top with: 
1 C Shredded Cheddar/Jack Cheese


Directions:
Chop the stems and one of the mushrooms into tiny pieces and in a saute pan stir fry in butter/olive oil mixture. (Adding olive oil will ensure your butter does not burn) over medium heat until well done.  Sprinkle with salt, pepper, onion powder, garlic powder and Herbes Provencals.  Let cool.

In a separate bowl combine bread crumbs, Miracle whip, cream cheese, sour cream, vermouth, Parmesan cheese.  Add crab meat and mushroom stems.  The mixture should resemble a fairly stiff dough ball. Make sure your ingredients are well blended.

With a small ice cream scooper, stuff (place one scoop of stuffing) onto each mushroom and place in a baking dish so that the sides of each mushroom are touching.  Add about 1/4 cup of water to the bottom of the pan.

Sprinkle the top with Cheddar Jack cheese.

Bake in a 350 degree oven for about 15 to 20 minutes until cheese is golden and melty.  Serve hot. Serves about 4 people.