Savory Crab-Stuffed Mushrooms

20 white stuffing mushrooms

1 cup crabmeat (optional)

1/2 cup cream cheese, softened

1/2 cup fresh parsley leaves, chopped

1/2 cup green onions, chopped

4 tbsp. grated parmesan cheese

1/2 cup bread crumbs

1 tsp. salt

1 tsp. freshly ground pepper

1 tsp. garlic powder

1 tsp. red pepper flakes


Preheat oven to 375 degrees.


Spray a large baking sheet lightly with nonstick cooking spray. Rinse and de-stem the mushrooms, and set on the baking sheet.


In a medium-sized bowl, combine crabmeat, cream cheese, parsley, green onions and parmesan, and bread crumbs. Season with salt, fresh pepper, garlic powder and red pepper flakes. Stuff the mushroom caps with the mixture and top each with a pinch of parmesan cheese.


Bake for about 20 minutes, or until the filling is hot and melted.