💡 Pro Tip: Use cremini mushrooms for deeper flavor and sturdier caps—but white buttons work too!
Step-by-Step Instructions (Simple, But Don’t Skip the Prep!)
1. Prep the Mushrooms
Gently wipe mushrooms clean with a damp paper towel (don’t soak—they absorb water!).
Twist off stems and finely chop (optional: sauté in 1 tbsp butter for omelets or risotto).
Arrange caps stem-side up on a lightly greased 8×13-inch baking dish or rimmed sheet pan.
2. Make the Filling
In a large bowl, combine:
Crabmeat
Lemon juice
½ cup panko
½ cup melted butter
½ cup Parmesan
Dijon mustard, horseradish, garlic powder, onion powder, and parsley
Gently fold with a spatula—don’t overmix or you’ll break up the crab.
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