24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crabmeat, rinsed and tossed
    with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Preheat broiler.

Place mushrooms under broiler until cheese melts and is golden.

Yields 24 servings.