Crab & Jack Stuffed Mushrooms in Garlic Butter

This rich, cheesy appetizer is just as easily served as an entree with salad. It's my favorite stuffed mushroom recipe, courtesy of  Mountain Jacks' Steakhouses, and  an automatic menu choice anytime I had the chance to eat  there. I think the entire  chain may be defunct now, but we continue to enjoy what may be  the all-time primo  low-carb appetizer. Other than the teeny bit of flour, it's very low carb and easily converted to low sodium.

Clean and stem 20-25 large mushrooms. If necessary, slice a thin piece of the rounded tops off so they will not roll around when served.

Mince the stems to get ½ c. Melt 1 Tb  butter  & saute the mushroom bits with 1 TB  finely chopped green onion til the liquid evaporates. Add 1 tsp parsley, 1 tsp salt, 1/2 tsp pepper. Cool.

In small saucepan melt 2 Tb butter, then stir in 2 TB flour to thicken. Cool 5 minutes, then return to heat and slowly mix in 1/2 c. cream and 4 oz crabmeat -- canned is fine. Mixture will have a texture like play-dough.  Cool 10 minutes, then  stir in the cooked mushroom stems.

Roll mushrooms in 8 TB melted butter mixed with 1 heaping tsp minced garlic. Stuff the mushrooms  with the crab and top each with a  small cube of  monterey jack  cheese (push it in gently). You may find it easier  to stuff first, then roll in the garlic butter.     Put in a flat shallow baking dish and bake in a preheated 375 oven 10-12 minutes, til bubbly and golden brown.

These are easy to make ahead. Just keep them covered when in the fridge, then bake as usual and enjoy the  irresistible  garlicky/ buttery aroma wafting thorough your  kitchen.