Preheat the oven to 350. Clean mushrooms and remove stems. Place mushroom caps on baking sheet lined with parchment paper.
Place onion, jalapeno, garlic and cheeses in food processor and pulse. Add crabmeat and pulse. Add mayo, salt, Worcestershire and hot sauce and pulse to combine.
Using a scoop, fill each mushroom cap. Sprinkle with more Parmigiano-Reggiano, if desired. Bake at 350 for 30 mins.
Originally Submitted
2/9/2012
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