Mushroom Caps Stuffed with Crab & Wild Rice

1/2 cup (3 oz.) cooked wild rice
2 tbsp. butter or margarine
1 clove garlic
1/4 cup minced onions
6-8 oz. crab meat
1 egg
1/4 cup grated Parmesan cheese
1 tbsp. parsley
salt and pepper to taste
2 doz. med. – lg. mushroom caps
1/2 cup grated cheddar cheese

Melt butter in saucepan, saute garlic and onion until tender. Add cooked wild rice and crab meat to pan and stir until mix is warmed through (not cooked). Remove from heat. Add egg, Parmesan cheese, and seasonings. Mix well. Stuff mushroom caps loosely. Place on greased baking sheet and sprinkle with grated cheddar cheese or cheese of your choice. Bake at 400° for 10 min. Serves 5-6.