Crab Stuffed Mushrooms

• 16 large white mushrooms, stems removed
• 8 oz crab meat (lump or claw), drained and flaked
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• 2 tbsp breadcrumbs (optional for a little crunch)
• 1 garlic clove, minced
• 1 tbsp chopped parsley (plus more for garnish)
• ½ tsp Old Bay seasoning or paprika (optional)
• Salt and pepper, to taste
• Olive oil (for brushing mushrooms)

1. Set to 375°F
2. Clean mushrooms with a damp paper towel. 
3. Brush lightly with olive oil and place on a baking sheet.
4. In a bowl, mix cream cheese, crab meat, Parmesan, breadcrumbs, garlic, parsley, and seasoning. Adjust salt and pepper to taste.
5. Spoon filling into each mushroom cap, slightly mounding the tops.
6. Bake for 18–20 minutes, or until golden and heated through.
7. Sprinkle with extra parsley or Parmesan. 
8. Serve warm.