MUSHROOM STUFFED WITH CRAB

(RECIPE POSTED BY MANON VEILLEUX)

1 pkg. mushroom, cut mushroom stems in small pieces and cook with vegetables
1 garlic clove, minced
1/2 red pepper, cut up
3 cauliflower florets, cut up
3 broccoli florets, cup up
2 green onion, cut up
1 can crabmeat, drained
1/2 cup white wine
1/2 cup 35% cream
2-3 tbsp. rice
Parsley

Lightly brown the garlic in a little oil, add vegetables and crabmeat.
Add wine and simmer till half the wine has dissolved.
Add cream and simmer till half the cream has dissolved.
Add rice, simmer for 5 minutes.
Place mushroom caps in the bottom of a deep dish.
Fill mushroom caps with crab mixture.
Bake at 350’F degrees, covered with some foil.
Sprinkle with parsley when done