Crab Artichoke Stuffed Mushrooms

From here

Ingredients

• 20 button mushrooms, cleaned and stems removed 
• 8 oz. cream cheese, softened
• 1 c. shredded Monterey Jack, divided
• 1/2 c. freshly grated Parmesan
• 1 14-oz. can artichoke hearts, drained and finely chopped
• 2 cloves garlic, minced
• 12 oz. lump crab meat
• 2 green onions, sliced
• 2 tsp. Worcestershire sauce
• kosher salt
• Freshly ground black pepper
• Chopped parsley, for garnish

Instructions

1. Preheat oven to 400°. 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.
2. Stuff mushrooms with mixture and transfer to a small baking sheet.
3. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
4. Garnish with parsley and serve.

Comments

• Soften cream cheese by putting it in the microwave for ~30 seconds
• Save some green onions for garnish