Ingredients:

  • 12 oz baby bella mushrooms, stems removed
  • 1 tbsp melted butter
  • 1/2 tsp kosher salt
  • 8 oz lump crab meat, drained
  • 2 oz cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp dried parsley

Instructions:

  1. Gently wipe the mushroom caps clean with a damp cloth and remove the stems.
  2. Brush the exterior of the mushroom caps with 1 tablespoon of melted butter and a pinch of salt, then arrange them open-side up on a baking sheet.
  3. In a medium bowl, combine the softened cream cheese and Greek yogurt until velvety.
  4. Fold in the minced shallot, garlic, lemon juice, and Parmesan cheese.
  5. Gently fold in the lump crab meat using a spatula, taking care not to break down the lumps.
  6. Stir in the fresh parsley and smoked paprika, then season with salt and pepper.
  7. Scoop approximately 1 generous tablespoon of filling into each mushroom cap, pressing down lightly to create a small mound.
  8. In a small bowl, toss the Panko breadcrumbs with 1 tablespoon of melted butter and dried parsley.
  9. Sprinkle the crumb mixture evenly over the top of each stuffed mushroom.
  10. Bake at 400°F (200°C) for 20–25 minutes, or until the mushroom caps are tender and the topping is a deep mahogany-gold.