Ingredients:

  • 12 large cremini or button mushrooms (about 350g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 8 oz cream cheese, softened (225g)
  • 1 cup lump crab meat, fully picked over for shells (150g)
  • 1/4 cup breadcrumbs, preferably panko (30g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons fresh parsley, finely chopped (30g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon Old Bay seasoning (5g)
  • 1 tablespoon lemon juice (15ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Clean mushrooms with a damp cloth and remove stems.
  2. In a bowl, combine softened cream cheese, crab meat, breadcrumbs, Parmesan, parsley, garlic powder, Old Bay seasoning, and lemon juice. Mix until well combined. Season with salt and pepper.
  3. Brush mushroom caps with olive oil and season with salt and pepper. Using a spoon, fill each mushroom cap generously with the crab mixture.
  4. Place stuffed mushrooms on a baking sheet and bake for 20 minutes, or until golden and heated through.
  5. Let cool slightly, then serve warm as an appetizer.