Instructions
1️⃣ Preheat Oven & Prepare Pan
Preheat your oven to 375°F (190°C). Lightly coat a 13×8-inch baking dish with nonstick spray or butter.
2️⃣ Prep the Mushrooms
Gently wipe the mushrooms clean. Carefully twist off and remove the stems from each cap. If desired, finely chop the stems and set them aside to include in the filling—or discard them.
3️⃣ Make the Filling
In a large bowl, add the crabmeat and drizzle with lemon juice. Stir in the panko breadcrumbs.
4️⃣ Add Remaining Ingredients
Pour in the melted butter, then mix in half of the Parmesan cheese (¼ cup), along with the Dijon mustard, horseradish, garlic powder, and onion powder. Mix until well combined.
5️⃣ Stuff the Mushrooms
Generously fill each mushroom cap with the crab mixture. A small cookie scoop or spoon works well for this step.
6️⃣ Top & Arrange
Place the stuffed mushrooms in the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the tops.
7️⃣ Bake to Perfection
Bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
8️⃣ Garnish & Serve
Remove from the oven, sprinkle with chopped parsley, and serve warm. Enjoy every bite!
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