Crab Stuffed Mushrooms

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

• Ready In: 55 mins
• Yields: 24 mushrooms

Ingredients

• 1⁄4 cup olive oil or 1⁄4 cup  melted butter
• 24  large white mushrooms
• 12  ounces  flaked  crabmeat
• 4  tablespoons  finely chopped onions
• 1  teaspoon dry mustard
• 1  cup  shredded parmesan cheese
• 1  cup  soft breadcrumbs or 1⁄2 cup  dry breadcrumbs
• 2  teaspoons parsley, chopped
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon  garlic salt
• 1  egg, beaten
• 3  tablespoons mayonnaise
• 1⁄2 cup  melted butter
• 1⁄4 teaspoon  garlic salt
• 2  cups  shredded parmesan cheese

Directions

1. Spray a 9x12-inch glass baking dish with cooking spray.
2. Use an additional baking dish if needed.
3. Drizzle olive oil or butter in the bottom of the baking dish.
4. Wipe mushrooms with a damp paper towel to clean.
5. Remove stems, set aside caps and chop stems to add to filling.
6. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
7. Mix well and then stir in egg and mayonnaise.
8. Use a small cookie scoop to mound filling onto each mushroom cap.
9. Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
10. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
11. Bake for 20 to 25 minutes at 425°F.
12. Best served hot.
13. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).