Seafood-Stuffed Mushrooms

• 36 large fresh mushrooms (about 3 pounds)
• 1/2 cup butter, divided
• 1-1/2 cups finely chopped onions
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 3 tablespoons lemon juice
• 1/2 cup mayonnaise
• 1/4 cup minced fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.
2. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.
3. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through. Serve warm.

mushrooms, butter, onions, crabmeat, lemon juice, mayonnaise, fresh parsley, worcestershire sauce, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/seafood-stuffed-mushrooms/ (may not work)