Step 1

Set the oven’s temperature to 375°F (190°C). A baking sheet may be gently greased with cooking spray or lined with parchment paper.

Step 2

Carefully cut the mushroom stems off and save them. To remove any dirt or debris, clean the mushroom tops with a moist paper towel. Place the cleaned mushroom caps stem-side up on the prepared baking sheet.

Step 3

Chop the saved mushroom stems into a fine powder.

Step 4

Combine the chopped mushroom stems, lump crab meat, breadcrumbs, grated Parmesan cheese, mayonnaise, minced garlic, green onions, Old Bay seasoning, lemon juice, salt, and pepper in a mixing dish. Mix everything together gently until it’s well combined.

Step 5

Generously stuff each mushroom cap with the crab mixture. To make sure the filler stays together, softly press down.

Step 6

Bake the filled mushrooms in the preheated oven for 20 to 25 minutes, or until the filling is cooked through and the mushrooms are soft.

Step 7

Take the filled mushrooms out of the oven, and allow them to cool before serving.

Step 8

As an appetizer or party snack, serve the savory crab-stuffed mushrooms warm. They go excellent with a squeeze of fresh lemon juice, extra garnished chopped parsley, or a side of cocktail sauce for dipping.