Crab-Stuffed Mushrooms with Parmesan

Ingredients

• 12 large white mushrooms stems removed
• 8 ounces crab meat picked over for shells
• 1/4 cup breadcrumbs toasted
• 1/4 cup Parmesan cheese grated
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 tablespoon fresh parsley chopped

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
3. 3 In a medium bowl, combine the crab meat, breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. 4 Gently fold in the chopped mushroom stems and parsley into the crab mixture.
5. 5 Stuff each mushroom cap with a generous amount of the crab mixture, pressing slightly to adhere.
6. 6 Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. 7 Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
8. 8 Remove from the oven and let cool slightly before serving.
9. 9 Garnish with additional chopped parsley, if desired, and serve warm.