Crab & Brie Stuffed Mushrooms

Ingredients

1½ tsp. Golden Vegetable Base
1 tsp. Mushroom Base
1 lb. spinach, wilted and drained
10 oz. brie, rind removed
¼ lb. butter, softened
1 qt. heavy cream
1 pint Chardonnay
½ cup Chopped Shallots in Oil
10 special mushrooms
¾ tsp. Dijon mustard
½ cup white bread crumbs
4 oz. lump crab, cleaned

Instructions

(yields 10 portions)

Remove the stems from mushrooms and mince. Sweat the Chopped Shallots in Oil with the minced mushroom stems. Add the white wine and reduce until almost dry. Add the heavy cream and reduce by half. Whisk in the butter and brie until melted. Place ½ cup of cheese sauce in a food processor along with the remaining ingredients, except the breadcrumbs, and crab. Additional cheese sauce is used in wilted spinach recipe below. Process until stuffing is well chopped. Fold in the breadcrumbs and crab. Fill mushroom caps and bake at 350° for 10-12 minutes or until tender. Serve over wilted spinach.