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Stuffed Mushrooms - Recipe

Stuffed Mushrooms

35-40 large fresh cap mushrooms (stems pulled out)
1 lb mild sausage (cooked and scrambled into small pieces)
1 lb. lump crabmeat
6-8 green onions chopped
6 oz. shredded parmesan cheese (more if you like it cheesier)
1 1/2 Cups of Italian Breadcrumbs
3/4 C Mayonnaise
Salt & Pepper to taste

Mix all of the stuffing ingredients together in a large bowl until all ingredients are incorporated.  Stuff each mushroom cap with as much as it will hold, packing down as you go. Back uncovered at 375 until cheese is melted and mushrooms are fork tender.