Crab-Stuffed Portobella Mushrooms

These deliciously addictive mushrooms are rich in foods your thyroid craves - mushrooms, seafood and leafy greens!!
(serves 4)

4 large portobella mushrooms, stems removed
2 cups crabmeat, check for shell bits*
1 pkg. (8 oz.) cream cheese with chives*, at room temp.
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup chopped scallions, including green parts
1/2 t. kosher* salt
1/4 t. freshly ground pepper
1/4 t. garlic powder
1/2 cup Panko breadcrumbs
1 T. EVOO

Preheat oven to 375. Place mushrooms (gill side up) on a rimmed baking sheet. Combine the next 8 ingredients in a bowl; spoon into mushroom caps. Sprinkle with breadcrumbs; drizzle with oil. Bake until mushrooms are tender and stuffing is hot, about 20 min.

"Teacher, I will follow you where you go." ~ Matthew 8:19

Love,

Machete Milletti