Adapted from Paula Deen
- 1 cup crabmeat
- 1/2 cup cream cheese
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup green onions, chopped
- 4 tablespoons Parmesan
- Salt and Pepper to Taste
- 1/4 teaspoon crab boil
- 6 baby portobello mushrooms caps
- 1/2 cup bread crumbs
- Nonstick cooking spray
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. (Next time I will cook the green onions and parsley in a pan with a little cooking spray first. I found the parsley to have to strong of a taste.)
Season with Salt and Pepper, to taste. Add Crab boil and blend thoroughly.
Remove stems from mushrooms and using a teaspoon, carve out a cavity large enough to stuff filling inside. Be very careful to not break the mushroom caps while making the cavity.
Stuff the mushroom caps with the mixture and top with bread crumbs.
Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.