Description
These Crab Stuffed Mushrooms are the ultimate elegant appetizer! Juicy mushroom caps are filled with a creamy, savory crab mixture, then baked to golden perfection. Perfect for parties, holidays, or anytime you want a special seafood treat.
Ingredients
Scale
For the Filling:
- 1/2 lb lump crab meat, picked clean
- 8 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plus extra for topping)
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or to taste)
- Salt and black pepper to taste
For the Mushrooms:
- 16–20 large white or cremini mushroom caps, stems removed
- 2 tbsp olive oil
- Optional: Chopped parsley for garnish
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or casserole dish.
- Prepare the mushrooms:
- Clean the mushroom caps with a damp paper towel and remove the stems. Lightly brush the caps with olive oil and arrange them on the baking sheet.
- Make the filling:
- In a mixing bowl, combine crab meat, cream cheese, Parmesan, breadcrumbs, garlic, green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until fully incorporated.
- Stuff the mushrooms:
- Spoon the crab mixture generously into each mushroom cap, mounding slightly. Sprinkle additional breadcrumbs on top for a golden crust.
- Bake:
- Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish and serve:
- Sprinkle with chopped parsley and serve warm as a delicious appetizer or side dish.
Notes
- For extra flavor, drizzle the mushrooms with melted butter before baking.
- You can substitute cream cheese with Greek yogurt or mascarpone for a lighter option.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood-inspired