Goat Cheese & Crab Stuffed Mushrooms

since i consumed my fair share of crab in SF last weekend, i decided to try and ween myself off of this delicious crustacean.   

i can think of know better ways than as a filling for mushroom caps.  

obviously the perfect venue to serve this delightful appetizer is Christmas Eve.

and in our family Christmas Eve is all about snacking late into the night as we await the jolly man in red.  

this year CE fell on a Saturday, which meant we made a day of it. grazing on treats from noon till night.  

stuffed mushrooms are always a fun appetizer, poppable, limitless filling possibilities, from bacon to cream cheese, there is something for everyone; except mushroom haters.  but more for me in the end.  

Goat Cheese & Crab Stuffed Mushrooms

Ingredients:
20 button mushrooms (white)
1 cup crab meat
1/2 cup goat cheese
1/2 cup green onion, chopped
1 Tbsp dried parsley
2 Tbsp Parmesan cheese
3 Tbsp panko bread crumbs
garlic powder or granulated garlic
pepper

Method:
Preheat oven to 375F.  Line baking sheet with tinfoil.
Wash mushrooms and remove stems.  Place stem side up on prepared baking sheet.
In medium mixing bowl, combine crab, cheeses, onion and parsley.  Season to taste with garlic powder and pepper.
Divide crab mixture among 20 mushrooms and sprinkle breadcrumbs on top.
Bake for 22-25 minutes, or until filling is hot.
Serve