Crab Stuffed Portobello Mushroom

5 small Portobello mushroom caps-grilled
1/2 lb lump of crabmeat
1 box of Haute Cuisine Basil & Sweet Pepper Cracker crumbs
1/4 cup shrimp stock
3/4 tsp. fresh garlic (minced)
1 tbsp. fresh parsley (minced)
1/4 tsp. oregano leavees
1/8 tsp. black pepper
4 tbsp. salted butter (softened)
2 tbsp. extra virgin olive oil

Grill mushroom caps until tender. Allow to cool, then stuff with crabmeat. Crush crackers into pieces no larger than 1/8". Combine with shrimp stock and mix to absorb the liquid. Blend in the remaining ingredients. Top each stuffed mushroom with the cracker mix and broil until golden brown and crisp.