Seafood-Stuffed Mushrooms

Directions

1. 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.
2. 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.
3. 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.