Lightly brush the mushroom caps with olive oil and place them on a baking sheet, hollow side up.
Cook Aromatics
Heat 1 tbsp olive oil in a skillet over medium heat.
Add chopped mushroom stems, onion, and garlic. Sauté until softened, about 3–4 minutes. Let cool slightly.
Make Crab Filling
In a bowl, combine sautéed vegetables with crab meat, cream cheese, mayonnaise, Parmesan, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Mix until smooth and well incorporated.
Optional: stir in breadcrumbs for extra texture.
Stuff Mushrooms
Spoon the crab mixture into each mushroom cap generously.
Sprinkle a little extra Parmesan on top if desired.
Bake
Bake in the preheated oven for 18–20 minutes, until the tops are golden and the mushrooms are tender.
Serve
Garnish with extra chopped parsley and serve warm.
Tips:
You can substitute half the crab with finely chopped cooked shrimp for a twist.
For a lighter version, use Greek yogurt instead of mayonnaise.
Make ahead: Prepare the filling and stuff mushrooms, then refrigerate. Bake right before serving.
If you want, I can also give you a quick 10-minute version that’s extra creamy and perfect for last-minute gatherings. Do you want me to make that version too?
