Buttery Crab Stuffed Mushrooms with Garlic and Lemon

1. Preheat oven to 375 degrees.

2. Meanwhile, clean the mushrooms with a damp cloth or brush to remove dirt. Removing all stems, leaving a cavity in each mushroom top. Arrange them in a baking dish, cavity side up.

3. Combine breadcrumbs, parmesan, lemon zest, black pepper, parsley, and crab meat in a mixing bowl. Stir gently to ensure that crab meat stays chunky.

4. Melt 1 tablespoon of butter in a skillet over medium heat, then add the shallot and cook until translucent, about 3 minutes. Add garlic and cook for 1 additional minute, or until fragrant. Pour garlic-shallot butter into crab mixture and stir to combine.

5. Spoon the filling into the mushroom caps, pressing down lightly to create a mound of filling on top of each mushroom.

6. Melt remaining tablespoon of butter, either in skillet or in a microwave, then use a spoon to drizzle over tops of mushrooms. Bake for 20 minutes, or until mushrooms have softened.

7. Serve warm, topped with the additional chopped parsley and a squeeze of fresh lemon juice, if desired.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.