Juicy and flavorful mushroom caps loaded with a creamy crab filling that’s baked until cheesy and delicious.
– cream cheese – mayo – crab meat – panko breadcrumbs – chives – parsley
Clean mushrooms under cold water, do not soak in water and pat dry.
Remove the stems by popping them off or gently cutting them off, creating a nice pocket for the filling.
In a bowl, combine all the ingredients for the filling.
Line a baking sheet with parchment paper and preheat the oven.
Stuff the mushrooms with the creamy filling. Repeat with the rest of the filling, evenly distributing the filling among all the mushrooms.
Bake the mushrooms until crispy and the cheese has melted. Sprinkle the mushroom with fresh greens and parmesan cheese and serve.