Crab-Stuffed Baby Portobellos

• 1 pound baby portobello mushrooms
• 3/4 cup butter, divided
• 2 garlic cloves, minced
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1/4 cup grated Romano cheese
• 1 tablespoon minced fresh parsley
• 3 teaspoons garlic powder
• 1-1/2 teaspoons onion powder
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1/2 cup shredded part-skim mozzarella cheese

1. Remove stems from mushrooms; set caps aside. Finely chop stems.
2. In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder.
3. Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt.
4. Bake, uncovered, at 350u0b0 for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.

mushrooms, butter, garlic, crabmeat, romano cheese, parsley, garlic, onion powder, parmesan cheese, garlic salt, mozzarella cheese

Taken from www.tasteofhome.com/recipes/crab-stuffed-baby-portobellos/ (may not work)