| • | In a large bowl, mix all the ingredients of the mixture, stir well until well-combined.
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| • | Cover and refrigerate 4 hrs or overnight.
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| • | Rub olive oil all over the tops of the mushroom caps.
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| • | Place them bottom-side up in a shallow baking pan.
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| • | Mound crab mixture into caps.
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| • | Top stuffing with left over 1/2 cup chopped cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika.
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| • | Carefully pour wine down the side of the baking pan.
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| • | Bake in an oven heated at 400 degree F for 25 to 30 minutes, until golden on top. Serve.
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