24 large white or cremini mushrooms, cleaned and stems removed
8 ounces cream cheese, softened to room temperature
6 ounces lump crab meat, drained and picked for shells
1/4 cup green onions, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
Preheat your oven to 375 degrees Fahrenheit. Wipe the mushrooms clean with a damp paper towel to remove any dirt. Gently pop the stems out of each mushroom cap, creating a hollow space for the filling. Place the mushroom caps on a large baking sheet, open side up, and lightly drizzle them with olive oil and a pinch of salt.
In a medium mixing bowl, combine the softened cream cheese, minced garlic, chopped green onions, and half of the Parmesan cheese. Fold in the crab meat gently so you keep some of those nice lumps intact. Season the mixture with smoked paprika, salt, and black pepper, stirring until everything is well incorporated and creamy.
Using a small spoon or a piping bag, fill each mushroom cap generously with the crab and cream cheese mixture. Press the filling down slightly to ensure it stays in place during the baking process. You want a nice mound of filling on top of each cap for a beautiful presentation.
In a small bowl, mix the remaining Parmesan cheese with the breadcrumbs and fresh parsley. Sprinkle this mixture over the top of each stuffed mushroom. This layer will create a golden, crispy crust that contrasts perfectly with the soft filling inside.
Place the baking sheet in the oven and bake for 20 to 25 minutes. The mushrooms should be tender, and the tops should be a lovely golden brown color. Remove from the oven and let them cool for about five minutes before serving to allow the filling to set slightly.
