Ingredients
16 large white mushrooms, cleaned and stems removed
225g (8 oz) of lump crab meat, thoroughly checked for any shell fragments.
4 oz (115g) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 green onions, finely chopped
1/4 cup breadcrumbs (plain or seasoned)
1/4 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons melted butter
Fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 375°F (190°C). Get a baking sheet ready by either covering it with parchment paper or lightly greasing it with oil.
Prepare the mushrooms. Clean the mushrooms with a damp paper towel, remove the stems, and hollow out the caps to create room for the filling.
Mix the filling. In a bowl, combine the cream cheese, Parmesan, garlic, green onions, breadcrumbs, mayonnaise, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Gently fold in the crab meat to keep the crab lumps intact.
Stuff the mushrooms. Gently stuff each mushroom cap with the crab mixture, forming a slight mound on top.
Top and bake. Drizzle the melted butter over the stuffed mushrooms, and place them on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms soften and the filling turns a light golden brown.
Garnish and serve. After baking, garnish with chopped parsley and enjoy the mushrooms while they’re still hot.
