Crab Stuffed Mushrooms

This year, my sister wanted to bring an appetizer for Thanksgiving dinner.  I don't want her to get mad for me saying this (because she reads this blog), but a couple of years ago, Kristen brought an appetizer to some dinner we had and it tasted not so good....actually it was pretty bad.....BUT....she totally redeemed her appetizer making skills with this one.  Even though I'm not a huge mushroom fan, I was totally impressed with this dish!  It's a great little appetizer to bring to a party because you can make it ahead of time, and just stick it in the oven whenever you are ready to bake it.  The crab filling had a really good flavor.  She used this recipe from Paula Deen and changed it just a little bit.

Ingredients:

1 cup crabmeat (she bought fresh crab and steamed it and used about 1 1/2 cups)

1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
zest of 1 lemon
1/2 cup shredded cheddar cheese
salt, pepper, and garlic powder to taste
2 portobello mushroom caps, or 10 white mushrooms caps (I think she used maybe 12-15 baby portobellos)
1/2 cup bread crumbs
Nonstick cooking spray

Directions:

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions, shredded cheddar, lemon zest, and Parmesan. Season with salt, pepper, and garlic powder to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20-25 minutes, or until the filling is hot and melted.

Thanks Kristen!  What a great thanksgiving appetizer :)