Remove stems from mushrooms and save for filling. Saute mushroom caps in butter until tender. Do not overcook Set aside and save butter stock. In another pan, use the remaining tablespoon of butter and saute mushroom bits with minced garlic, parsley and green onions. Stir constantly and cook over low fire or about five minutes. Add crabmeat and stir mixture constantly. Sprinkle in plain bread crumbs to make filling more solid. Add Chablis wine for flavor and liquid. Also add butter in which mushroom caps were cooked. Remove pan from burner and carefully stuff mushroom caps with mixture, placing them on broiler tin that has been covered with aluminum foil. Garnish with thin strips of Danish Havarti cheese or substitute with a similar cheese. Place in broiler and thoroughly heat. Remove when cheese strips show signs of melting. Serve at once.
Cajun Country -- New Iberia, Louisiana