24 large white button mushrooms or baby bella mushrooms
8 ounces cream cheese, softened to room temperature
6 ounces lump crab meat, drained and picked over for shells
1/4 cup green onions, very finely chopped
1/2 cup Parmesan cheese, freshly grated
1/2 cup panko breadcrumbs
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, finely chopped
2 tablespoons butter, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Clean the mushrooms using a damp paper towel to gently wipe away any dirt, then carefully pop out the stems. You can save the stems for a soup or discard them, but make sure the caps are hollow and ready to be filled.
In a medium mixing bowl, combine the softened cream cheese, minced garlic, lemon zest, smoked paprika, salt, pepper, and half of the Parmesan cheese. Use a spatula to fold in the crab meat and chopped green onions until the mixture is uniform. Be gentle so you do not break up the crab lumps too much, as they provide a lovely texture.
Using a small spoon or a piping bag, generously fill each mushroom cap with the crab and cream cheese mixture. Press the filling down slightly to ensure it stays in place, then arrange the mushrooms in a single layer on your prepared baking sheet with a little bit of space between each one.
In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese, fresh parsley, and the melted butter. Stir until the crumbs are evenly coated. Carefully sprinkle a spoonful of the breadcrumb mixture onto the top of each stuffed mushroom, pressing it lightly into the cream cheese filling so it adheres well.
Place the baking sheet in the oven and bake for about 18 to 20 minutes. You will know they are ready when the mushrooms have softened and the breadcrumb topping is a beautiful golden brown. Remove from the oven and let them cool for five minutes before transferring to a serving platter and garnishing with a little extra fresh parsley.
