Instructions
Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large rimmed baking sheet with oil or non-stick spray.
Prepare the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Carefully remove the stems (you can save them for another use, like stock or gravy).
Make the Filling: In a large mixing bowl, combine the crabmeat, ½ cup of the Panko bread crumbs, ½ cup of the Parmesan cheese, Dijon mustard, horseradish, lemon juice, 1 tablespoon of parsley, garlic powder, and onion powder. Pour the melted butter over the mixture and stir gently until everything is well combined. Season with a pinch of salt and pepper to taste.
Stuff the Mushrooms: Using a small spoon or a cookie scoop, fill each mushroom cap with the crab mixture, mounding it slightly.
Add the Topping: In a small bowl, mix the remaining ½ cup of Panko bread crumbs and ½ cup of Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mushroom.
Bake: Arrange the stuffed mushrooms in the prepared baking dish. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown.
Serve: Remove from the oven, garnish with the remaining tablespoon of fresh parsley, and serve immediately.
Chef’s Tips
Crab Choice: For the best flavor, use lump crabmeat. Canned, fresh, or pasteurized crab all work well—just be sure to drain any excess liquid.
Make-Ahead: You can assemble the stuffed mushrooms a few hours ahead of time. Cover and refrigerate them until you’re ready to bake. You may need to add 1-2 minutes to the baking time if they go into the oven cold.
For a Crispier Top: For an extra crispy, cheesy top, place the mushrooms under the broiler for the last 1-2 minutes of baking, watching carefully to prevent burning.
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