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Preheat oven to 400°. Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs. Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes. Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms . Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends