Oh these are so good. So much to love here! Tasty, easy to prepare, and can be done ahead. Not to mention, keto friendly if you are doing that! I made these and we loved them. I wanted to add the link to the recipe but I am going to have to type it out instead. 🙁
1.5 lbs baby bella mushrooms ( or white) cleaned, stemmed, and scooped out.
4 oz. cream cheese (1/2 cup) softened
2 TBS mayo
1/2 cup grated parmesan cheese
2 green onions, chopped
2 tsp lemon juice
1 TBS dried parsley
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp onion powder
8 ounces crab meat
Pre-heat oven to 350. Line a baking sheet with parchment. Arrange mushroom in a single layer and bake for 15 min to release liquid. Remove and let sit on paper towel.
In large bowl combine softened cream cheese and mayo. Add remaining ingredients except the crab. When combined, add the crab. Fill each mushroom cap with filling making sure not to over stuff. bake for 15-20 min until the filling is hot and lightly browned. Garnish with chopped parsley. I also toasted some Panko bread crumbs in a skillet with butter to lightly brown them. This happens quickly so be careful. Sprinke some of the crumbs on top along with the parsley.
If you want to do this ahead, make the filling minus the crab and add that when you are ready to bake these. The mushrooms can be prepared (but not baked) at least a day in advance and wrapped up in the fridge. Assemble when ready!