Description
These Crab Stuffed Mushrooms are a delicious and elegant appetizer perfect for parties, family gatherings, or special dinners. Each mushroom cap is filled with a rich and flavorful crab mixture, then baked to golden perfection. They’re simple to make yet impressively gourmet!
Ingredients
- 16 large white mushrooms, stems removed
- 8 oz crab meat, drained and flaked
- 4 oz cream cheese, softened
- 1/2 cup shredded Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp green onions, finely chopped
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
1️⃣ Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2️⃣ Prepare the mushrooms:
Clean the mushroom caps with a damp paper towel to remove any dirt. Arrange them on the prepared baking sheet, hollow side up, and drizzle lightly with olive oil. Set aside.
3️⃣ Make the filling:
In a mixing bowl, combine crab meat, cream cheese, Parmesan cheese, breadcrumbs, garlic, green onions, parsley, lemon juice, salt, and pepper. Stir until the mixture is well combined and creamy.
4️⃣ Stuff the mushrooms:
Spoon the crab mixture into each mushroom cap, pressing gently to fill them evenly. Be generous with the filling to create a nice mound on each mushroom.
5️⃣ Bake:
Place the baking sheet in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
6️⃣ Garnish and serve:
Remove from the oven and let cool slightly. Garnish with extra parsley for a fresh touch and serve warm.
Notes
- Crispier topping: If you prefer a crunchy finish, broil the mushrooms for the last 2 minutes of baking.
- Spicy variation: Add a dash of hot sauce or a pinch of cayenne pepper to the filling for a touch of heat.
- Cheese substitute: Swap Parmesan with Gruyère or Asiago for a different flavor profile.
- Prep Time: 15 mins
- Cook Time: 20 mins