Ingredients
24
large mushroom caps
1
pkg (8 oz) gluten-free cream cheese, softened
1
teaspoon lemon juice
2
teaspoons Old Bay Seasoning
1/4
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon garlic powder
1 1/2
teaspoons Worcestershire sauce
2
scallions, minced
1/2
cup gluten-free shredded sharp Cheddar cheese
1
cup cooked gluten-free jumbo lump crabmeat
2
tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 400°F. Grease 13x9-inch baking dish.
Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
Place mushroom caps topside down on baking dish.
Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
Fold in crabmeat gently.
Place a heaping spoonful of mixture on top of each mushroom cap.
Sprinkle each mushroom cap with Parmesan cheese.
Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.
