Ingredients  

• 16 large fresh mushrooms
• 4 ounces cream cheese softened
• 6 ounces crab canned or frozen
• 2 green onions thinly sliced
• 2 tablespoons parsley chopped
• ¼ teaspoon garlic salt
• ⅓ cup Parmesan cheese grated

Topping

• ¼ cup bread crumbs
• 1 tablespoon butter melted

Instructions 

• Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
• Mix cream cheese until smooth. Stir in remaining ingredients.
• Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
• Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
• Bake 18-20 minutes or until cooked through and tops are golden.