For crab-stuffed mushrooms, gather two portobellos or 10 white mushrooms, 1/2 cup scallions, 1/2 cup breadcrumbs and nonstick cooking spray. Also gather 1 cup crabmeat, 1/2 cup cream cheese and 1/2 cup fresh chopped parsley. For custom seasoning, mix 1 cup salt, 1/4 cup pepper and 1/4 cup garlic powder.
Chop the parsley and scallions, and prepare the custom seasoning. Set each aside. Next remove the stems and meat from inside the mushrooms, leaving just the empty caps. Gather the crabmeat, chopped parsley, scallions and Parmesan cheese, and blend them together in a mixing bowl. Allow the cream cheese to reach room temperature before doing this to make mixing easier. Add some of the prepared seasoning mix, and taste the stuffing, adding more seasoning afterward if desired.
Fill each of the mushroom caps with the stuffing mixture, and then sprinkle each of the mushrooms generously with the breadcrumbs. Retrieve a baking sheet, and coat it with the preferred nonfat cooking spray, as this helps brown the mushrooms as well as keep them from sticking. Preheat the oven to 375 degrees Fahrenheit, and cook the mushrooms for approximately 20 minutes. After the time elapses, check to see that the mushrooms are brown, that the cheese is melted and the stuffing is bubbling. This dish serves at least two people.