Crab Stuffed Mushrooms: A Savory Bite of Luxury

Preheat your oven to 375°F (190°C).
Gently clean the mushroom caps with a damp paper towel and remove the stems. Set the caps aside on a baking sheet lined with parchment paper.
If needed, scrape out any excess gills from the inside of the mushroom caps to create space for the stuffing.
Make the Crab Filling:

In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, garlic powder, lemon juice, Old Bay seasoning, breadcrumbs, and Parmesan cheese.
Gently mix until everything is well combined, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
Stuff the Mushrooms:

Spoon the crab mixture into each mushroom cap, pressing down lightly to pack the stuffing in. Top each stuffed mushroom with a sprinkle of additional Parmesan cheese and a light drizzle of olive oil.
Bake:

Place the stuffed mushrooms in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Serve:

Garnish the crab stuffed mushrooms with freshly chopped parsley for a pop of color and added freshness. Serve immediately while warm.
Serving and Storage Tips: