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Submitted by: Suzanne Erickson from Columbus, OH.
Originally shared on the web 04/04/2013

15 large mushrooms, stems removed and reserved
2 T. butter, divided
1/3 c. onion, chopped
3/4 t. seafood seasoning
1/4 t. salt
1/4 t. pepper
6 oz. can crabmeat, drained
1 egg, beaten
1/2 slice firm white bread, crumbled
1/4 c. grated Parmesan cheese, divided

Chop mushroom stems. Butter at 13”x9” baking pan using one tablespoon butter. Place mushroom caps in prepared pan. Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt and pepper; cook, stirring often, 5 minutes or until tender. Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 tablespoons cheese, stirring well. Spoon filling evenly into mushroom caps; sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Serves 15.