By Paula DeenJUMP TO RECIPE
- 2 or 10 white mushroom caps portobello mushroom caps
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 4 tablespoons Parmesan cheese
- 1/2 cup cream cheese
- 1 cup crabmeat
- to taste Paula Deen's House Seasoning
Preheat oven to 375 °F.
Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.