Remove stems from mushrooms and chop in a fine dice. Pre-heat oven to 450°F. Coat mushroom lightly with olive oil and roast in oven for 10-20 minutes until slightly tender. Remove and set aside to cool. In a small sauté pan, heat butter and saute green peppers, onions, mushrooms and garlic until slightly browned. Add the water and vegetable soup mix to sauté pan and heat well. Remove from heat and set aside. In a medium mixing bowl combine chopped Crab Classic, vegetable mixture, Ritz crumbs, Parmesan cheese and basil. Season with salt and pepper to taste. Stuff mushrooms with the Crab Classic mixture. Top with Parmesan cheese and bake at 450°F for 15-20 minutes or until golden brown. Serve hot.

Serving suggestion: Garnish with mixed baby greens.

Makes 10 mushrooms.

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