Crab Artichoke Stuffed Mushrooms
Ingredients
- 20 button mushrooms, cleaned and stems removed
- 8 oz. cream cheese, softened
- 1 c. shredded Monterey Jack, divided
- 1/2 c. freshly grated Parmesan
- 1 14-oz. can artichoke hearts, drained and finely chopped
- 2 cloves garlic, minced
- 12 oz. lump crab meat
- 2 green onions, sliced
- 2 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- Chopped parsley, for garnish
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