Description
Delicious crab stuffed mushrooms that combine fresh mushrooms, crab meat, and a creamy filling for a delightful appetizer.
Ingredients
Scale
- 1 pound fresh white mushrooms, cleaned and stems removed
- 1 tablespoon butter
- 2 cloves garlic, minced
- 8 ounces crab meat (lump or claw), picked over for shells
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon chopped parsley
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 2 tablespoons melted butter
- Extra Parmesan or breadcrumbs (for topping)
Instructions
- Preheat the oven to 375°F.
- Clean the mushrooms gently, removing the stems, and pat them dry.
- In a skillet, melt 1 tablespoon of butter over medium heat; add the minced garlic and sauté for 1-2 minutes until fragrant.
- In a mixing bowl, combine crab meat, softened cream cheese, Parmesan cheese, breadcrumbs, chopped parsley, lemon juice, and the sautéed garlic. Season with Old Bay, salt, and pepper to taste.
- Generously fill each mushroom cap with the creamy crab mixture using a spoon or a piping bag for a more polished look.
- Arrange the stuffed mushrooms in a greased baking dish. Drizzle the tops with the melted butter and sprinkle with extra Parmesan or breadcrumbs for a satisfying crunch.
- Bake for 18-20 minutes or until the mushrooms are tender and the tops are golden brown.
Notes
For a vegan version, use plant-based cream cheese and swap crab with marinated hearts of palm or artichokes. Adjust seasonings for desired level of spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg