Crab Stuffed Mushrooms with Parmesan

Ingredients

• 24 large white mushrooms, stems removed
• 2 tablespoons olive oil
• 8 ounces lump crab meat, picked over for shells
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons green onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup panko breadcrumbs
• 1 tablespoon butter, melted

Method

1. 1

   Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

2. 2

   Brush the mushroom caps with olive oil on both sides and arrange them cavity-side up on the baking sheet.

3. 3

   In a medium bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, garlic, green onion, parsley, Worcestershire sauce, Old Bay, salt, and pepper. Mix until evenly combined.

4. 4

   Spoon the crab mixture into each mushroom cap, mounding slightly and pressing gently to pack.

5. 5

   In a small bowl, stir together the panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan. Sprinkle evenly over the stuffed mushrooms.

6. 6

   Bake until the mushrooms are tender and the tops are golden, 18 to 20 minutes.

   18:00 · Bake stuffed mushrooms
7. 7

   For extra color, broil for 1 to 2 minutes until the tops are deeply golden, watching closely to prevent burning.

   1:00 · Broil to finish
8. 8

   Let the mushrooms cool for 5 minutes before transferring to a serving platter.

   5:00 · Cool before serving