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## Step-by-Step Instructions
### 1. Prepare the Mushrooms
– **Preheat the Oven:** Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
– **Clean the Mushrooms:** Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Remove the stems carefully and set them aside. If desired, finely chop the stems and incorporate them into the filling for added flavor.
– **Brush with Olive Oil:** Lightly brush the mushroom caps with olive oil to prevent them from drying out during baking.
### 2. Make the Filling
– **Combine Cream Cheese and Mayonnaise:** In a medium bowl, mix the softened cream cheese and mayonnaise until smooth and well combined.
– **Add Seasonings:** Stir in the grated Parmesan cheese, minced garlic, chopped parsley, lemon juice, Old Bay seasoning (if using), and black pepper.
– **Incorporate Crab Meat:** Gently fold in the lump crab meat, being careful not to break up the delicate lumps.
### 3. Stuff the Mushrooms
– **Fill the Caps:** Spoon the crab mixture into each mushroom cap, pressing gently to ensure the filling is compact and level with the top of the mushroom.
– **Prepare for Baking:** Place the stuffed mushrooms on the prepared baking sheet, spacing them evenly.
### 4. Prepare the Topping
– **Mix Panko and Butter:** In a small bowl, combine the panko breadcrumbs and melted butter, stirring until the breadcrumbs are evenly coated.
– **Top the Mushrooms:** Sprinkle the breadcrumb mixture evenly over the filled mushrooms.
### 5. Bake
– **Bake the Mushrooms:** Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the topping is golden brown.
– **Garnish and Serve:** Remove from the oven and let cool slightly. Garnish with additional chopped parsley before serving.
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## Tips for Success
– **Use Fresh Crab Meat:** For the best flavor and texture, use fresh lump crab meat. If fresh crab is unavailable, high-quality canned crab meat can be a suitable substitute.
– **Avoid Overfilling:** While it’s tempting to heap the filling high, overfilling the mushrooms can cause the tops to spill over during baking. Aim for a generous but level amount of filling.
– **Customize the Seasonings:** Feel free to adjust the seasonings to suit your taste. Adding a dash of hot sauce can introduce a hint of spice, while a sprinkle of smoked paprika can enhance the dish’s depth.
– **Make Ahead:** The filling can be prepared a day in advance and stored in the refrigerator. Stuff the mushrooms just before baking to ensure optimal texture.
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## Variations to Try
– **Lobster-Stuffed Mushrooms:** Substitute the crab meat with cooked lobster meat for a luxurious twist on this classic appetizer.
– **Vegetarian Version:** Replace the crab meat with finely chopped spinach and artichoke hearts for a vegetarian-friendly option.
– **Spicy Crab-Stuffed Mushrooms:** Add finely chopped jalapeños or a dash of cayenne pepper to the filling for a spicy kick.
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## Serving Suggestions
**Pairings:** Serve these stuffed mushrooms with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the rich flavors. For a non-alcoholic option, a sparkling water with a splash of lemon juice can provide a refreshing contrast.
**Accompaniments:** These mushrooms pair well with a light salad, such as a mixed greens salad with a lemon vinaigrette, or a side of roasted vegetables.
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## Storing
