• 6 large white mushrooms, such as button or cremini
• 1 scallion, finely sliced
• 1 Tablespoon butter
• 2 Tablespoons panko bread crumbs, traditional or gluten free breadcrumbs work too
• 2 ounces cream cheese, softened
• 3 ounces fresh or canned crab meat, drained and finely chopped
• 1/8 tsp black pepper
• 1/8 tsp garlic salt
• 1/8 tsp onion powder

Directions:

1. Heat oven to 350 degrees F. (325 convection oven)
2. Spray small casserole dish or sheet pan lightly with cooking spray; set aside.
3. Wipe mushrooms clean with damp paper toweling. Cut off stems, chop finely and set aside.
4. Use your fingers to remove center from mushrooms to make room for stuffing. Place mushrooms caps cut side up in prepared dish; set aside.
5. In small bowl, add cream cheese, crab meat, pepper, garlic salt and onion powder. Stir to combine.
6. Melt 1 Tablespoon butter in small sauté pan over medium heat. Add chopped mushroom stems and scallion; saute until softened, 2-3 minutes. Remove pan from heat and stir in bread crumbs. Add mushroom mixture to bowl with cream cheese mixture and stir to combine.
7. Use a small spoon to evenly distribute filling into each mushroom cap.
8. Bake at 350 F. for 18-20 minutes, or until tops are lightly browned and cream cheese has melted.
9. Remove from oven and serve warm.