Ingredients
36 large fresh mushrooms (about 3 pounds)1/2 cup butter, divided1-1/2 cups finely chopped onions3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed3 tablespoons lemon juice1/2 cup mayonnaise1/4 cup minced fresh parsley1 teaspoon Worcestershire sauce1/2 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, melt 1/4 cup butter over medium heat. Add mushroom stems and onions; cook and stir until tender, 5-7 minutes.
In a large bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Spoon into mushroom caps; sprinkle with Parmesan cheese.
Place in a greased 15x10x1-in. baking pan. Melt remaining 1/4 cup butter; drizzle over mushrooms. Bake, uncovered, until mushrooms are tender and filling is heated through, 20-25 minutes. If desired, sprinkle with additional parsley.
