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Instructions:
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Arrange the caps in a baking dish.
- In a small skillet, melt the butter and sauté the garlic for 1 minute until fragrant but not browned.
- In a mixing bowl, combine the crab meat, softened cream cheese, Parmesan, panko, lemon juice, parsley, Old Bay, salt, and pepper.
- Stir in the garlic-butter mixture until the filling is creamy and well blended.
- Generously fill each mushroom cap with the crab mixture.
- Sprinkle extra Parmesan over the tops and drizzle with a little melted butter.
- Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden.
- Serve warm and enjoy true steakhouse flavor at home.
Variations
- Swap lump crab for lobster meat for an ultra-luxurious version.
- Add a pinch of cayenne or crushed red pepper for subtle heat.
- Use Italian seasoning instead of Old Bay for a more herb-forward profile.
- Replace panko with finely crushed butter crackers for a richer, softer texture.
Tips
- Don’t overcook—the mushrooms should be tender but not collapsed.
- Drain crab meat well to avoid a watery filling.
- For deeper flavor, add a splash of white wine to the baking dish before roasting.
- Serve immediately; stuffed mushrooms are at their best warm and freshly baked.
