One recipe for crab-stuffed mushrooms calls for crabmeat, cream cheese, Parmesan, mushroom caps and bread crumbs. Another recipe uses tomatoes, mayonnaise, parsley, cayenne pepper and garlic in conjunction with the cheese, crab and bread crumbs.
To make crab-stuffed mushrooms, combine 1 cup of crabmeat, 1/2 cup of cream cheese, 4 tablespoons of Parmesan cheese, 1/2 cup of fresh chopped parsley and 1/2 cup of chopped green onions. Stir in salt, black pepper and garlic powder to taste. Spoon the mixture into 2 large portobello or 10 small white mushroom caps. Sprinkle with bread crumbs and nonstick cooking spray, and bake at 375 degrees Fahrenheit for 20 minutes.
Make another good crab-stuffed mushroom recipe by mixing together 1 diced tomato, 1/2 cup of bread crumbs and 2 tablespoons of mayonnaise. Season with 1 tablespoon of minced fresh parsley, 1 minced garlic clove, 1/4 teaspoon of salt and 1 dash of cayenne pepper, and fold in 1 6-ounce can of drained crabmeat. Remove the stems from 30 fresh mushrooms, and brush the inside of the caps with olive oil. Stuff the crabmeat mixture into the caps, and sprinkle with Parmesan cheese. Bake the mushrooms in a coated, rimmed baking pan at 400 F for 15 to 20 minutes.