two 1120 gram cans crab meatdrained well and chopped
1/3cupgrated Parmesan cheese
1/4teaspoonground black pepper
1/4teaspoononion powder
1/4teaspoondried thyme
1/4teaspoondried oregano
Topping
1/4cupmelted salted butter
2-3tablespoonsbreadcrumbs seasoned with Italian seasoning
Instructions
Preheat your oven to 350° F. Get out a large rimmed baking sheet.
Clean the mushrooms and gently twist the stems out from the caps. Reserve 12 stems to the side.
Take the mushrooms and carefully slice off a little bit of the top, until they sit flat on a level surface.
Take the reserved mushroom stems and cut off the ends. Mince the remaining clean stem finely.
Heat the butter in a medium-sized skillet. Add in the mushroom stems and fry until they are soft and have lost their moisture. Add in the garlic and fry until fragrant and browned around 2 minutes. Add in the green onions and fry for another minute, then remove the mixture from the stove to cool.
In a medium bowl, combine the cream cheese, crab meat, Parmesan, black pepper, onion powder, thyme, and oregano. Mix until completely combined.
Stir in the mushroom stem mixture - it's okay if it's warm- until combined. Place in a large sealing plastic bag and snip off one corner to use as a piping bag.
Dip each mushroom cap in the melted butter and place on the baking sheet.
Take the filling and pipe into each mushroom cap until full and heaping a little bit.
Sprinkle with the seasoned breadcrumbs.
Bake in the oven for 18-20 minutes, until the mushrooms are hot and have started to release moisture onto the baking sheet. The crumbs should be nicely browned on top as well.
Remove and serve immediately.
Notes
Dipping the mushrooms in melted butter before baking helps prevent them from drying out and adds flavor!