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1
Preheat the oven to 400 degrees F.
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2
Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
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3
Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
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4
Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
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5
Remove from the oven and cool for 10 minutes.
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6
Set a 1-quart saucepan over medium heat and add the butter to the pan.
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7
Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
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8
Sprinkle the flour into the pan and stir to form a roux.
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9
Continue to cook the roux for 2 to 3 minutes before adding the milk.
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10
Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
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11
pepper and the nutmeg.
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12
Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
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13
Combine the bread crumbs with the remaining tablespoon of olive oil.
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14
Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
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15
Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
