1 pound large cremini mushrooms (About 20), cleaned and de-stemmed
12 ounces fresh lump crab meat
6 strips bacon, cooked crisp and crumbled
6 ounces cream cheese, softened
1/3 cup shredded sharp cheddar cheese
¼ cup sour cream
3 cloves garlic, minced
3 green onions, chopped
1 tablespoon Dijon mustard
sea salt and pepper, to taste
½ cup shredded Parmesan cheese
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. (Alternatively, you can use a mini muffin tin to hold the mushrooms upright. (I use this one) It will hold them snugly in place and keep them from falling over and losing their toppings.
Bake mushroom caps for 10 minutes. Pour out any excess moisture that pools in the mushrooms caps.In a large mixing bowl, combine crab, bacon, cream cheese, cheddar cheese, sour cream, garlic, green onions, Dijon, salt and pepper. Mix until all ingredients are well incorporated.
Stuff each mushroom with crab mixture. Bake for an additional 10 minutes. Remove from the oven and top each mushroom with Parmesan cheese. Bake for 5 to 10 minutes or until cheese on top is golden brown.