Stuffed Mushrooms

Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems, creating a small cup in each mushroom cap.

Mince the mushroom stems finely and set aside with the prepared mushroom caps.

Heat a skillet over medium heat and sauté the minced onions and minced mushroom stems until softened, about 3–4 minutes.

Combine the cream cheese and milk in a bowl, stirring until smooth and creamy.

Fold the crabmeat, horseradish, Worcestershire sauce, and sautéed mushroom-onion mixture into the cream cheese mixture until evenly combined.

Season the filling with salt to taste.

Spoon the crabmeat filling generously into each mushroom cap, mounding it slightly.

Sprinkle bread crumbs evenly over the top of each stuffed mushroom for a light, crispy topping.

Arrange the stuffed mushrooms on a baking sheet and bake at 350°F until the mushrooms are tender and the filling is heated through, about 15–20 minutes.

Remove from the oven and let cool for 2 minutes before serving.