Crab-Stuffed Mushrooms

• 15 large mushrooms, stems removed and reserved
• 2 tablespoons butter, divided
• 1/3 cup onion, chopped
• 3/4 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1 (6-oz.) can crabmeat, drained
• 1 egg, beaten
• 1/2 slice firm white bread, crumbled
• 1/4 cup grated Parmesan cheese, divided

1. Chop mushroom stems. Butter a 13"x9" baking pan using one tablespoon butter. Place mushroom caps in prepared pan.
2. Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt and pepper; cook, stirring often, 5 minutes or until tender.
3. Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 tablespoons cheese, stirring well. Spoon, filling evenly, into mushroom caps; sprinkle with remaining cheese. Bake at 350u0b0 for 20 minutes or until golden.

mushrooms, butter, onion, seafood seasoning, salt, crabmeat, egg, white bread, parmesan cheese

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