1/4teaspoonCajun seasoning(I like Emeril's Essence, a Cajun seasoning)
Preheat oven to 350 degrees. Prepare a large baking dish by spraying with non-stick spray.
Wash the mushrooms and pop off the stems. Chop the stems, place in medium bowl, and set aside.
In a microwave-safe bowl, melt 4 tablespoons butter. Dip mushrooms in butter and arrange in prepared baking dish. Set aside.
In a large skillet, melt the remaining 4 tablespoons of butter and saute chopped stems, minced green onions and red bell pepper. Cook until onions are translucent and all vegetables are tender. Remove from heat.
Combine sauteed vegetables with 6 tablespoons Parmesan cheese, crab meat, bread crumbs and seasonings.
Take a heaping tablespoon of filling and pile into each mushroom cap. Sprinkle with Parmesan cheese.
At this point you can cover them and place in refrigerator until just prior to company arriving.
Bake 15-20 minutes if baking immediately. If refrigerated, add 5-10 minutes to the baking time.
To make gluten-free, substitute gluten-free breadcrumbs (such as Glutino Gluten Free Breadcrumbs and Pecorino-Romano cheese instead of Parmesan.)