8 ounces cream cheese, softened at room temperature
6 ounces lump crab meat, drained and checked for shells
1/4 cup green onions, finely chopped
1/2 cup Parmesan cheese, finely grated
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 cup panko breadcrumbs
1 tablespoon fresh parsley, chopped
2 tablespoons butter, melted
Salt and black pepper to taste
Instructions
Step 1: Prep the Mushrooms: Preheat your oven to 400 degrees Fahrenheit. Clean the mushrooms with a damp paper towel to remove any dirt. Gently pop the stems out of the mushroom caps. You can discard the stems or finely chop them to add to the filling if you want extra mushroom flavor. Place the caps on a parchment lined baking sheet with the hollow side facing up.
Step 2: Mix the Creamy Filling: In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, smoked paprika, and half of the Parmesan cheese. Use a spatula or a spoon to fold everything together until well combined. Season with a pinch of salt and black pepper, keeping in mind that the crab and cheese already contain salt.
Step 3: Stuff the Mushroom Caps: Using a small spoon or a piping bag, generously fill each mushroom cap with the crab and cream cheese mixture. Press the filling down slightly so it stays secure during the baking process. You want a nice mound of filling on top of each mushroom for a beautiful presentation.
Step 4: Add the Topping and Bake: In a small bowl, mix the panko breadcrumbs, the remaining Parmesan cheese, and the melted butter. Sprinkle this mixture over the top of each stuffed mushroom. Place the baking sheet in the oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden brown and crispy. Garnish with fresh parsley before serving.
