Stuffed Mushrooms with Crab

32 medium to large mushroom caps
1 pound of crabmeat
8 ounces cream cheese, softened
8 ounces chevre goat cheese, softened
2 tsp. garlic, chopped
2 tsp. chopped fresh oregano
Salt and pepper to taste

½ cup white wine

Yield: 32 Pieces

Remove stems from mushrooms, wash and lay out on a baking pan. In a bowl, mix crab, softened cheeses, garlic and oregano. Adjust seasoning with salt and pepper. Fill mushroom caps with approximately 1 tablespoon of crab filling. Pour ½ cup of white wine into baking pan around mushroom caps and place pan in preheated 350 degree oven. Bake for 15 minutes, remove from oven and let rest 3 minutes, then serve immediately.