crab stuffed mushrooms

Directions :

1. Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
2. Mix cream cheese until smooth. Stir in remaining ingredients.
3. Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
4. Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
5. Bake 18-20 minutes or until cooked through and tops are golden.