I made a vegetarian version of this with firm tofu instead of crabmeat after realizing last minute that one of the guests was allergic. It tasted great even with tofu (no one could tell it was tofu), but I would definitely try brushing the mushrooms with some balsamic or red wine vinegar before stuffing them (it was lacking the "it" factor). Ditto on using less breadcrumbs as well.

Reviewed On: Dec. 18, 2005