Ingredients:

  • 24 large white button mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces lump crabmeat
  • 1/4 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped green onion
  • 1 clove garlic, minced
  • 1/4 teaspoon Old Bay seasoning
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 tablespoon unsalted butter, melted

Instructions:

  1. Gently wipe the mushrooms clean with a damp paper towel and remove the stems.
  2. Finely chop the reserved mushroom stems and sauté them in a little olive oil until softened (optional).
  3. Preheat oven to 375°F (190°C).
  4. Toss the mushroom caps with olive oil, salt, and pepper. Arrange them on a baking sheet, open-side up.
  5. In a medium bowl, combine the crabmeat, cream cheese, Parmesan cheese, mayonnaise, lemon juice, parsley, green onion, garlic, Old Bay seasoning, and cayenne pepper (if using). Add the sauteed mushroom stems, if using. Season with salt and pepper to taste.
  6. Generously fill each mushroom cap with the crab mixture.
  7. Sprinkle the stuffed mushrooms with breadcrumbs and drizzle with melted butter.
  8. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown and heated through.
  9. Let cool slightly before serving. Garnish with fresh parsley, if desired.