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Instructions
Preheat oven to 375°F. Grease an 8×13 baking dish.
Remove stems from mushroom caps and finely chop stems.
In a bowl, mix together crabmeat, chopped stems, lemon juice, breadcrumbs, melted butter, 1/4 cup Parmesan, mustard, horseradish, garlic powder, onion powder and parsley until well combined.
Use a small scoop or spoon to fill each mushroom cap with the crab stuffing mixture, packing it in tightly.
Arrange stuffed mushroom caps in the baking dish and top evenly with remaining 1/4 cup Parmesan.
Bake for 15-20 minutes until mushrooms are tender and filling is hot and melty.
Garnish with extra parsley if desired. Serve crab stuffed mushrooms warm.
Notes
Make the filling up to 3 days ahead and refrigerate until ready to use. For deeper flavor, sauté the chopped mushroom stems before mixing into the filling. Bake from frozen by adding 5-10 minutes to the bake time. Leftovers keep for 3-4 days refrigerated.
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