Savory Crab Stuffed Mushrooms

Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8×13-inch baking pan.
Make the Filling: In a large bowl, add the ¾ lb of crabmeat. Drizzle the 2 tablespoons of fresh lemon juice over the crab and gently stir in the ½ cup of panko bread crumbs. Add the ½ cup of melted butter, a portion of the Parmesan cheese, and the dijon mustard, horseradish, garlic powder, and onion powder to the crab mixture. Mix until everything is well combined.
Stuff the Mushrooms: Gently remove the stems from the mushrooms. Use a cookie scoop or a spoon to fill each mushroom cap generously with the crabmeat mixture.
Bake: Place the filled mushrooms in the prepared baking dish. Sprinkle the remaining Parmesan cheese over the top of the filled mushrooms. Bake at 375°F (190°C) for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Serve: Garnish with chopped fresh parsley and serve immediately.

Enjoy this savory appetizer!

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