Ingredients

The following ingredients have 4 Servings
  • 12 to 14 large button mushrooms
  • olive oil spray
  • 4 ounces cream cheese (,softened to room temperature)
  • 1/4 cup mayonnaise
  • 1/2 cup Panko breadcrumbs (, divided)
  • 2 cloves garlic (, finely minced)
  • 3 scallions (, ends trimmed and very finely diced)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley (, finely chopped (plus more for garnish))
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay Seasoning
  • pinch of cayenne pepper
  • 1 cup shelled cooked crab (, very finely chopped)
  • 1 tablespoon butter (, melted)

Instruction

  • Preheat oven to 375 degrees F. Lightly coat a large rimmed baking sheet with cooking oil spray.
  • Using a damp paper towel, wipe the mushrooms clean from debris. Scoop out the gills and remove the stems. Discard.
  • Transfer the mushroom caps to the baking sheet with their empty cavity facing up. Lightly spray mushrooms with olive oil spray; set aside.
  • In a large bowl, stir the cream cheese until smooth. Then add in the mayonnaise, 1/4 cup bread crumbs, garlic, scallions, Parmesan, parsley, Worcestershire sauce, lemon juice, and Old Bay until thoroughly combined. Gently fold in the crab.
  • Scoop about 1 1/2 tablespoons of the filling into each mushroom cap.
  • Combine the remaining 1/4 cup Panko breadcrumbs with the melted butter; sprinkle on top of the filling and press gently to adhere.
  • Bake for 18-20 minutes until cook through and tops are golden. (If they don't brown, stick them under the broiler for 1-2 minutes and watch it very closely so they don't over-brown or burn.)
  • Serve with a sprinkle of parsley and enjoy. (Be careful when biting into them - juices from the mushroom will be hot!)