Crab Meat Stuffed Mushrooms

 2 packages of button mushrooms (cleaned and stems popped out. Chop up the stems)
 1 stick of butter
1/4 olive oil
1 clove of pressed garlic
1/4 cup of white wine
1/4 cup of fresh Italian Parsley finely chopped
1/2 lb of lump crab meat
1 sleeve of Ritz crackers ground
1 cup of Parmesan cheese
1/2 cup of Romano cheese
1 tsp Old Bay
1 tsp garlic power
1 tsp black pepper

In a large pan, add the stick of butter, olive oil and the garlic. Saute garlic until brown. Add in the chopped mushroom stems. Saute the mushroom stems for about 15 minutes. Add in the white wine and cook another 5 minutes. Add in the crab meat and fresh parsley and remaining ingredients to form your stuffing. Make sure the stuffing is not too wet or not too dry. Add more crackers or some water to adjust.

Once your stuffing is made, stuff each mushroom. You want to be generous with the stuffing. Drizzle each mushroom with some melted butter and extra Parmesan. You may even top with a small slice of bacon if you would like. Bake at 375 for about 25 minutes, or until mushrooms are soft and the stuffing is golden brown.

*If you don't like crab meat, use sausage as an alternative option and for you vegetarians, substitute chopped spinach!