Servings: 16

16 large fresh mushrooms 16 large fresh mushrooms
4 ounces cream cheese softened 4 ounces cream cheese softened
6 ounces crab canned or frozen 6 ounces crab canned or frozen
2 green onions thinly sliced 2 green onions thinly sliced
2 tablespoons parsley chopped 2 tablespoons parsley chopped
¼ teaspoon garlic salt ¼ teaspoon garlic salt
⅓ cup Parmesan cheese grated ⅓ cup Parmesan cheese grated
Topping: subheading: Topping:
¼ cup bread crumbs ¼ cup bread crumbs
1 tablespoon butter melted 1 tablespoon butter melted

Thaw crab meat if frozen (drain if canned).
Preheat the oven to 375°F.
Mix cream cheese until smooth. Stir in remaining ingredients.
Wipe mushrooms with a damp paper towel to remove any debris.
Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom.
Divide the filling over the mushroom caps.
Combine topping ingredients and sprinkle over mushrooms.
Bake 18 to 20 minutes or until cooked through and tops are golden.