Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms
Ingredients:
1 clove garlic, minced
1 tsp Old Bay seasoning
1/2 tsp lemon juice
16 large white or cremini mushrooms, stems removed
1 cup lump crab meat (picked over for shells)
4 oz cream cheese, softened
1/4 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
2 tbsp mayonnaise
2 green onions, finely chopped
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper
2 tbsp melted butter
Chopped parsley, for garnish (optional)
Directions:
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the mushrooms: Clean the mushrooms with a damp paper towel. Remove the stems and use a small spoon to gently hollow out the caps if needed. Arrange the mushroom caps on the prepared baking sheet with the hollow side up.
Make the filling: In a medium bowl, combine the crab meat, cream cheese, breadcrumbs, Parmesan cheese, mayonnaise, green onions, garlic, Old Bay seasoning, lemon juice, salt, and pepper. Mix well until evenly combined.
Stuff the mushrooms: Using a small spoon or your hands, scoop the crab mixture into the hollowed mushroom caps, pressing gently to ensure the filling stays in place.
Add butter topping: Drizzle the tops of the stuffed mushrooms with melted butter to help them brown and stay moist while baking.
Bake: Place the stuffed mushrooms in the oven and bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish and serve: Remove the mushrooms from the oven and garnish with chopped parsley, if desired. Serve warm as an appetizer or side dish.
Prep Time: 15 minutes | Cooking Time: 20–25 minutes | Total Time: 35–40 minutes
Servings: 4-6 (as an appetizer)”