Savory Crab-Stuffed Mushrooms

Recipe for 24 servings

Ingredients:

• 24 large brown mushrooms
• ¾ lb crabmeat
• 2 tbsp fresh lemon juice
• ½ cup panko bread crumbs
• ½ cup unsalted butter, melted
• ½ cup Parmesan cheese, grated
• 3 tsp Dijon mustard
• 2 tsp horseradish
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease an 8 x 13-inch baking pan.
2. In a large mixing bowl, place the crabmeat and drizzle it with lemon juice. Add the panko bread crumbs and gently mix.
3. Stir in the melted butter, ⅕ cup of grated Parmesan cheese, Dijon mustard, horseradish, garlic powder, and onion powder into the crab mixture.
4. Using a small cookie scoop or spoon, fill each mushroom cap with the crab mixture.
5. Sprinkle the remaining Parmesan cheese on top of the filled mushrooms.
6. Bake the mushrooms for 15-20 minutes or until they are tender and the tops are golden.
7. Remove the mushrooms from the oven and garnish with fresh parsley. Serve hot and enjoy!