Stuffed Mushroom Caps

Ingredients:

* 16 Large Mushrooms, stems removed

* 1cup Cooked crab meat 

* 1/2cup Panko Bread Crumbs, divided into two 1/4cups 

* 1/4 - 1/3cup Mayonnaise 

* 1/3cup Parmeson Cheese, grated 

* 5oz Creamcheese softened to room temperature 

* 2-3cloves Garlic, finely minced 

* 3 stalks of Spring Onions, finely chopped 

* 1/4cup Parsley, finely chopped

* 1tbsp Oregano 

* Salt and Pepper to taste 

* 2tbsp Olive Oil

Directions:

1. Preheat oven to 375degrees F. Line a baking sheet and lightly grease. Set aside. 

2. In a bowl, combine the crabmeat, mayonnaise, creamcheese, parmeson, garlic, spring onions, parsley, oregano, salt and pepper, and 1/4cup of the panko crumbs. Mix well. 

3. Remove stems from the mushrooms, and spray the outsides with cooking spray. Place them an inch apart on the prepared baking sheet. Spoon the prepared mixture into each mushroom. Do not overfill. 

4. Combine the remaining panko crumbs and olive oil in a bowl and mix to coat well. Top each mushroom with some olive oil coated panko crumbs.  

5. Bake at 375degrees F. for 17 minutes, and then broil for a further 2-3 minutes. The mushroom caps are ready once the sides and tops are golden brown. Serve warm (out of the oven). 

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