Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 1 (6-ounce) can crab meat, drained (about ½ cup)
- ½ cup thinly sliced scallions, about 4 scallion
- ½ cup chopped flat-leaf parsley
- 2 garlic cloves, minced
- 2 teaspoons
- Worcestershire sauce
- ½ cup plain panko or regular bread crumbs
- 4 ounces cream cheese, softened
- ½ cup freshly grated Parmesan, plus more for topping
- Salt and black pepper
- Crushed red pepper
- 1 pound small white button or cremini mushrooms
- 1 lemon, sliced, for serving
Instructions
Heat the oven to 375 degrees.
- In a large bowl, mix together the crab meat, scallions, parsley, garlic, Worcestershire sauce, panko, cream cheese, Parmesan, 1 teaspoon each salt and black pepper and ½ teaspoon crushed red pepper. Be sure to incorporate the cream cheese into the mixture fully, using your hands to mix if necessary. Set aside.
Clean the outside of the mushrooms with a damp paper towel. Using your hands, or a small spoon, gently remove the stems of each mushroom. Reserve stems for another purpose. Dab the inside of each mushroom with the paper towel to soak up excess moisture, if any.
- Fill each mushroom with a heaping teaspoon of the crab meat mixture and place on an ungreased, shallow baking dish or sheet pan. When each mushroom is filled, distribute extra crabmeat stuffing among the mushrooms. Dust the top of the mushrooms with more grated Parmesan, and bake for 18 minutes, until the tops of mushrooms are golden brown.
- Set the oven to broil and broil the mushrooms for 1 to 2 minutes, until the tops are starting to crisp. Remove from the oven and serve warm with lemon slices for squeezing.