Crab Stuffed Mushrooms

Source: Christina, Celiac Digest List

12- 14 stuffing mushrooms (medium size)

1 Tbsp margarine

1 clove of garlic, minced

4 green onions, chopped

1 can gluten and casein free flaked crab meat (6 oz. drained)

1 can of water chestnuts (5 oz. drained and chopped up)

1/2 cup gluten and casein free mayonnaise

2 Tbsp chopped parsley

6 slices gluten and casein free bread crumbs

salt and pepper to taste

Preheat oven to 350 degrees F.  Melt the margarine in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and  pepper. Mix with a wooden spoon until the mixture sticks together. Quickly wash the mushrooms and pat dry.  Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.  Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes or until mushroom caps  start to brown.