Ingredients:
4 ounces cream cheese, softened
6 ounces crab meat, drained (1 can or frozen)
2 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
1/4 teaspoon garlic salt
1/3 cup Parmesan cheese, shredded
Topping:
1/4 cup seasoned breadcrumbs
1 tablespoon melted butter
Instructions:
Preheat the oven to 375°F. If using frozen crab meat, thaw completely, and drain well if canned.
In a mixing bowl, stir the cream cheese until smooth. Add the crab meat, green onions, parsley, garlic salt, and Parmesan cheese, mixing until combined.
Gently clean the mushrooms with a damp paper towel. Remove the stems and use a small spoon or corer to hollow out the center of each mushroom.
Spoon the prepared filling evenly into the mushroom caps.
Combine the breadcrumbs and melted butter in a small bowl, then sprinkle this mixture over the stuffed mushrooms.
Arrange the mushrooms on a baking sheet and bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden.
Servings: 4
