Crab Artichoke Stuffed Mushrooms

• 20 button mushrooms, cleaned and stems removed
• 8 ounces cream cheese, softened
• 1 cup shredded monterey jack cheese, divided
• 1/2 cup freshly grated parmesan cheese
• 1 (14 ounce) can artichoke hearts, drained and finely chopped
• 2 garlic cloves, minced
• 12 ounces lump crabmeat
• 2 green onions, sliced
• 2 teaspoons Worcestershire sauce
• kosher salt
• fresh ground black pepper
• chopped parsley, for garnish

1. Preheat oven to 400u0b0.
2. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
3. Stuff mushrooms with mixture and transfer to a small baking sheet.
4. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
5. Garnish with parsley and serve.

button mushrooms, cream cheese, shredded monterey jack cheese, freshly grated parmesan cheese, hearts, garlic, lump crabmeat, green onions, worcestershire sauce, kosher salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/crab-artichoke-stuffed-mushrooms-537267 (may not work)