Salt and pepper to taste
2 tablespoons olive oil
Directions
Preheat your oven to 375°F (190°C).
Clean the mushrooms and remove the stems. Pat them dry with a paper towel.
In a mixing bowl, combine the crabmeat, cream cheese, breadcrumbs, Parmesan cheese, parsley, lemon juice, garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Stuff each mushroom cap with the crab mixture, pressing gently to ensure they are filled to the brim.
Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove from the oven and let them cool slightly before serving. Enjoy!
Variations & Tips
For a bit of a kick, add a dash of cayenne pepper to the crab mixture or some finely diced jalapeños. If you have picky eaters at home, consider swapping the crab for cooked, chopped chicken or even a vegetarian option like finely chopped spinach and artichoke hearts. Also, you can use gluten-free breadcrumbs if needed.
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My husband tried it and immediately ran over to get the recipe from me.
LOADED BAKED POTATO SALAD
