Ingredients

12 large domestic (or 2 Portobello) mushrooms, stemmed
2 tablespoons olive oil
1/4 cup celery, finely diced
1/4 cup onion, finely diced
6 ounces crab meat
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup heavy whipping cream, or 1/2 cup chicken stock with 1/8 cup Monterey Jack cheese, shredded
1 cup Japanese bread crumbs (panko)
About 1/2 cup grated Parmesan cheese

Directions

Cook mushrooms, stem side up, in baking dish under broiler for 3 minutes. Cook olive oil, celery and onion in a sauté pan over medium heat for 2 minutes. Add crab, parsley, basil and cream and cook 1 minute. Add bread crumbs and cook until hot. Spoon mixture into each mushroom cap and top with Parmesan. Cook under the broiler until Parmesan is golden.