Finely slice your green onion and set aside. Dice some garlic cloves.

Clean the mushrooms if necessary. Don’t run them under water to do this, if you have to clean them, use your fingers to do it (dry) or, if moisture is required, use a damp napkin or paper towel.

Remove the stems and set aside. Spoon the mushroom down until it’s roughly 1/2 inch in thickness. You can choose to dice the stems and flesh at this point to add to the stuffing mixture, or just seal and set in the fridge for tomorrow’s omelette.

If you’re using canned crab meat (which I did for these), it’s a good idea to spread it on some wax paper to make sure that it doesn’t have any unwanted “crunchies.” Quite often, canned crab has some little pieces of shell to remove.

Set your oven to 375°F. Muffin tins work great for cooking these. Most are non-stick, but give it a light spray anyway. Place the empty mushroom cap upside down into the muffin tin and bake for 2 minutes. This will remove excess moisture and make sure that your final product is not soggy. Set the timer for this so you don’t forget to take them out!

Mix together the crab meat, green onion, garlic and parmesan cheese. You can add a pinch of cayenne at this point for a bit of zing. Toss this lightly with wooden spoons until it is thoroughly mixed. Start adding the cream cheese, a couple of tablespoons at a time, mixing well, until you have a nice, light, creamy texture that is not too wet.

Place the mixture into your mushroom caps. Heap it in there and have it piled well above the top of the cap. At this point you could sprinkle some seasoning on them, if you want. Thyme, oregano, savoury and parsley are the most common.

Put the caps back into the muffin tins (wipe out any moisture) and place in the oven for about 20 minutes. Turn the oven on to broil for the last 60 to 90 seconds, just to brown off the tops nicely.