15 large white mushrooms
1 c. cooked crab or lobster meat
1/2 c. Panko crumbs
13 c. grated Parmesan (not sprinkle cheese)
1/3 c. mayo
1/3 c. spreadable cream cheese (not low fat)
1/3 c. green onions, chopped
4 small cloves garlic (or 2 large), minced
1 Tbsp. parsley, freshly chopped
1/4 teas. dried oregano
1/4 teas. kosher salt
1/8 teas. black pepper, freshly ground
Preheat oven to 375 degrees.
Lightly grease a large baking sheet with cooking spray.
Wipe mushrooms clean with damp towel.
Remove stems and scoop out gills. Discard.
Arrange mushrooms on baking sheet.
Spray mushrooms with olive oil spray. Set aside.
In a large bowl, combine crab meat, 1/3 c. Panko crumbs, Parmesan, mayo, cream cheese, onions, and spices.
Stuff each mushroom cap with about 1 to 1 1/2 Tbsp. of crab mixture. Combine oil and remaining Panko crumbs until evenly coated. Sprinkle over tops of mushrooms.
Bake in preheated oven until brown and bubbly, about 12-18 minutes.