Preheat the oven to 375 degree F.
2 cans (6 oz) crabmeat
½ cup cream cheese
1/3 cup green onions, thinly sliced, then chopped
4 tablespoons freshly grated Parmesan
1-2 tsp. s.a.l.t. sisters Tuscan Ranch Dip
15 large white mushroom caps, wiped clean
1/3 cup bread crumbs
Combine the crabmeat, cream cheese, green onions, Parmesan and Tuscan Ranch Dip.
Stuff the mushroom caps with the mixture and top with breadcrumbs. Put in an 8x8-baking pan. Drizzle with olive oil. Transfer to the oven and bake for about 20 minutes or until the filling hot and melted. Finish by sprinkling with a small amount of Tuscan Ranch Dip on top.