To make mushrooms stuffed with crabmeat, remove the stems from 24 large button or cremini mushrooms. Chop the stems, and add a large minced shallot. Over medium heat, melt 1/4 cup of unsalted butter, and add 1 tablespoon of olive oil. Sauté the mushroom stem mixture for about eight minutes.
Stir in 3/4 cup of fresh bread crumbs, 1/4 cup of minced fresh parsley, 3 tablespoons of minced fresh chives and 3 tablespoons minced green onions, and cook for two more minutes. Fold in 3/4 cup of chopped fresh cooked crabmeat, and lightly mix. Transfer the crab stuffing to a mixing bowl.
Return the pan to the burner, add 1/4 cup of brandy or cognac, and bring it to a boil over high heat, cooking for one minute. Pour the brandy into the crab mixture, and gently stir to moisten the stuffing. Stir in 1/3 cup of Gruyère cheese.
In a separate small pan, dip the mushroom caps in 1/4 cup of melted butter. Transfer the caps to a shallow baking dish, arranging them cavity side up in a single layer. Stuff each cap with the crab mixture, mounding the stuffing in each mushroom. Sprinkle 1/3 cup of Gruyère cheese over the mushrooms, and bake for 15 to 20 minutes, until they appear browned. This recipe makes 12 servings.