Sauté some finely chopped bacon in a skillet separately. (3 strips ought to do the trick) and once done to crisp, drain and set aside.

In another skillet sauté some finely chopped mushrooms (approximately 3 to 5 white mushrooms or whatever kind you prefer works) with a finely chopped shallot, dash of garlic powder and a dash of white pepper.

*** add your own ingredients to the chopped mushroom sauté to suite your desired tastes. i.e. Fresh chopped parsley, chili peppers, finely chopped jalapeño, to name a few ideas!

Combine the sautéed mushroom mixture with the bacon into one of the skillets and add approx. ¼ cup of Italian or regular bread crumbs and mix well. Over low heat add your Crab Mousse to combine and once melted through, you’re ready to stuff!

*** Looking for extra amazing flavor! After stemming your mushrooms that you will be stuffing, place on baking tray, S & P mushrooms and bake in 425◦ oven for 10 to 15 mins. Once out of oven and still hot, splash mushrooms with Sherry! Now let cool to stuff. This extra step isn’t a must but if you have the time, you’ll love the extra flavor for your efforts!

Once mushrooms are stuffed with mixture, sprinkle tops with parmesan cheese and a light dusting of bread crumbs. Bake in 425◦ oven for approx. 25 mins. Once out let sit for another 10 mins.

Enjoy! *** I use 1) 200ml jar of Crab Mousse for the above cooking suggestions which will stuff approximately 6 to 8 extra-large mushrooms or 12 to 16 regular mushrooms