INGREDIENTS
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2 large Portobello mushroom caps (or 10 medium sized white mushroom caps)
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- 1 cup crabmeat
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- 1/2 cup cream cheese
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- 1/2 cup fresh parsley leaves, chopped
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- 1/2 cup green onions, chopped
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- 4 Tablespoons parmesan cheese
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- 1/2 cup bread crumbs
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- House Seasoning (mixture of 1/4 cup salt, 1 tablespoon black pepper, 1 tablespoon garlic powder)