Spices to add... as your taste enjoy...

Garlic Powder
Onion Powder
Thyme
Curry
Oregano
Parsley
Chives

Optional... add 2 ounces Crown Prince Crab Meat (210mg sodium)
Grated Parmesan Cheese

Remove the stem from the large mushrooms... place in baking pan.

Cut up mushroom stems and a couple of mushrooms... add these to the chopped celery and chopped onions... put them in a mixing bowl. Melt the butter in a cup, add warm water and Chicken Stock... mix together until chicken stock is dissolved. Add this liquid mix to the bowl of vegetables.

Add the spices you like to the mixture. Mix well... add crab meat if you liked crab otherwise omit it. Add the white wine (I like to use Mratini & Rossi Asti). Using your fingers... break the bread into little pieces. Stir the mixture until the bread crumbs are moistened.

Use a spoon to scoop up mixture and add to the inside of the mushroom... press firmly but not to hard to break the mushroom. Add until a good measure has been added to each mushroom. If the stuffing is too wet... squeeze excess out... but do not discard it... instead add it to the baking pan for extra moisture. This juice and the natural juices from the mushrooms have a wonderful taste!

Bake for 40 minutes at 350 degrees. Take the mushroom out... sprinkle with parmesan cheese... put back in the over for another minute (allowing cheese to melt).

Total recipe is about 250mg sodium... if you add the crab... then the total is 460mg sodium. If parmesan is used... don't forget to add that amount of sodium to the total recipe.

Chicken Stock may be purchased online from Healthy Heart Market... 0 sodium.