1-quart size package of medium to large mushrooms
1-pint soft cream cheese
1-pint deli seafood salad (this is the premixed imitation crabmeat food in most large grocery stores)
grated Parmesan cheese
Wash the mushroom and remove
the stems (you can freeze the stems to use in dressings and other dishes) .
combine the soft cream cheese and seafood salad and mix well.
Lightly oil a small baking pan with olive oil, place the mushrooms upside down in the pan. Using a spoon fill each mushroom with the soft cream cheese & seafood salad mixture, sprinkle a small amount of the fine breadcrumbs and grated Parmesan cheese on each stuffed mushroom.