Ever since my husband and I have known each other, crabmeat stuffed mushrooms have been a staple of their family's Thanksgivings. I am a huge mushroom fan and you can't throw a mushroom at me I don't like, but when my Mother-in-Law first showed me how to make these stuffed with crabmeat, I knew that the Turkey would have no chance; these mushrooms would be the last thing I'd have to eat. I've come to love these beautiful little heirlooms and can't imagine our lives without them. I make this recipe often during the Fall because they're quick, easy, and a satisfying meatless midweek meal. Supermarkets will carry large stuffing mushrooms around the holiday, but I find that just using larger-than-small to average white caps works better, as they’re easier to stuff into your mouth in one bite, which is, without a doubt, the proper way to devour them.

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