Rich Crab-Stuffed Mushrooms With Parmesan Cheese

Heat the oven to 350 F. Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems finely and set them aside. In a medium saucepan, melt 2 tablespoons of the butter. Once melted, brush the melted butter over mushroom caps. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with nonstick cooking spray, line with parchment paper, or grease the pan with butter. Melt the remaining butter in the saucepan over medium heat. When the butter is hot add the reserved chopped stems, minced green onions, and red bell pepper. Cook for 3 to 5 minutes, or until the vegetables are tender. Combine the onion and butter mixture with the bread crumbs, crabmeat, Cajun seasoning, and pepper. Taste and add salt, as needed. Fill the mushrooms, mounding the stuffing in each cap. Sprinkle each filled mushroom cap with a little Parmesan cheese, if desired. Bake for 15 to 20 minutes, until the crab stuffing is hot and mushroom caps are tender. Serve them hot. If you need to keep them warm for a lengthy serving, use a warming tray, chafing dish, or slow cooker.