Directions:

Preheat oven to 350 degrees F. Spray a large skillet with non stick cooking spray.

Saute celery, onion and crabmeat about 5 minutes until tender.

Remove from heat and add the parsley, bread crumbs, oregano, wine, cheese, salt and pepper. Stir together until combined.

Fill each mushroom cap with stuffing mix and cook on a sheet pan for about 15 minutes or until heated through.