Ingredients (24 Servings):

• 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 (divided)
• 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: Set your oven to 375°F (190°C). Lightly grease an 8 x 13-inch baking pan.
2. Prepare the Crab Mixture:
   • In a large bowl, combine the crabmeat and fresh lemon juice.
   • Stir in the panko bread crumbs, melted butter, ⅓ cup of the grated Parmesan cheese, Dijon mustard, horseradish, garlic powder, onion powder, and chopped parsley. Mix well until the ingredients are evenly combined.
3. Prepare the Mushrooms:
   • Clean the mushrooms and remove the stems.
   • Use a small cookie scoop or spoon to fill each mushroom cap with the crab mixture.
4. Top and Bake:
   • Arrange the filled mushrooms in the prepared baking pan.
   • Sprinkle the remaining Parmesan cheese evenly over the top of each stuffed mushroom.
5. Bake to Perfection: Place the pan in the preheated oven and bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Serve and Enjoy: Remove the mushrooms from the oven and transfer them to a serving plate. Serve immediately for the best flavor and texture.