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.
Seafood-Stuffed Mushrooms Tips
What kind of mushrooms are best for stuffing?
For this seafood-stuffed mushrooms recipe, you can use fresh white mushrooms or baby portobello mushrooms. Check out our guide to common mushroom varieties for more ways to use mushrooms in your cooking.
Do you need to wash the mushrooms?
Yes! Gently remove dirt by rubbing with a mushroom brush, or wipe mushrooms with a damp paper towel. To prepare mushrooms for stuffing, hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Finely chop stems.
Can you use imitation crab meat instead of canned?
Crabmeat is delicious, but it can also be expensive! You can substitute imitation crab in a 1:1 ratio if you don't have real crabmeat at home.
Can you make seafood-stuffed mushrooms in advance?
You can! Just clean and stuff these mushrooms a day in advance, and then pop them into the oven when you’re ready to eat.