Crab and Brie Stuffed Mushrooms

Starter for 6 people; if they do not like mushrooms omit the stalks and bake the mix in ramekins

6 large mushrooms

salt and freshly ground black pepper

1 bunch spring onions chopped

2 Tbs minced fresh parsley or 1 dried

1/4 cup freshly grated Parmesan cheese

1 medium slice of brie 

1/2 cup panko bread crumbs - I used a mix of these and plain

2 tins white crab meat
2 tsp lemon juice

Remove the stems from the mushrooms, chop them finely and fry in a little oil with the onions.

Remove rind from brie and cut into 1/4-inch cubes.

Spray the bottom of the mushroom caps with oil and place on a tray.

In a bowl mix the onions, parsley, lemon juice, Parmesan, brie, and panko.  

Lightly fold in the drained crab meat as mixture should not be too wet. 
Season with salt and pepper to taste.

Spoon the filling into the mushroom caps, and bake 15-20 minutes, or until the mushrooms are browned and the filling is hot and bubbly.