Stuffed Mushrooms with Crab

I had this dish in a Olive Garden® restaurant in Chicago. I fell in love right away. Later on, I tried to find the recipe for stuffed mushrooms and then to make some changes for my taste and budget. The stuffing ingredients can be modified to personal taste and availability – from clams, shrimps or crabs or simply vegetables with celery and carrots.

Ingredients:
12 large button mushrooms
One 6 ounce can crabs
1 egg
1 tbs total of fresh oregano and thyme, finely chopped
1 oz cream cheese, softened
1/2 cup total parmesan cheese, Romano cheese
1 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp salt
1 tsp minced garlic
2 green onion, chopped
1 tbs chopped white onions
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup Italian breadcrumbs
1/4 cup melted butter

1/2 cup total of parmesan, Romano cheese for topping

Directions:
Preheat oven to 375°
Remove the stems of mushrooms and clean out all the mushroom gills. Chop the mushroom stems .Set aside

In a mixing bowl, combine chopped mushroom stems and the rest of the ingredients and mix well.

Brush the mushroom caps with melted butter and spoon the filling into each mushroom cap. Use 1 1/2 tsp of the filling for each mushroom.

Butter or spray a baking dish with cooking oil. Place the filled mushrooms onto the baking dish.
 Cover with foil. Bake in preheated oven for 30 minutes.

Remove the foil. Sprinkle with 1/4 cup of cheese on top of the mushrooms.

Put it back into the oven and bake until the cheese is slightly melted. Sprikle with chopped parsley.