| • | Wash mushrooms and remove stems, and set caps aside.
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| • | Finely trim about 1/2 the mushroom stems.
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| • | Mix cream cheese, crab, garlic powder, chopped stems, lemon juice, Worcestershire sauce, basil, onions, and lemon pepper.
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| • | Fill mushroom caps with the above mixture and place in a large, lightly greased baking dish.
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| • | With the grated cheddar and Parmesan cheeses top it.
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| • | And now refrigerate it for an overnight.
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| • | Bake at 450 F for 15- 20 minutes and serve hot.
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| • | The leftover crab mixture may be sliced with sour cream and served as a dip for crackers, chips, or vegetables. |
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