Description
These delectable crab-stuffed mushrooms are the perfect appetizer or party snack. Juicy mushroom caps are loaded with a creamy, savory crab filling and baked to golden perfection. Easy to make and impressive to serve!
Ingredients
- 16 large white mushrooms, stems removed
- 8 oz crab meat, drained and flaked
- 4 oz cream cheese, softened
- ½ cup shredded Parmesan cheese
- ¼ 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.
2️⃣ Prepare the Mushrooms:
Clean the mushroom caps by wiping them with a damp cloth.
Arrange them hollow-side up on the prepared baking sheet. Drizzle with olive oil and set aside.
3️⃣ Make the Filling:
In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, garlic, green onions, parsley, lemon juice, salt, and pepper. Mix until well combined and creamy.
4️⃣ Stuff the Mushrooms:
Fill each mushroom cap with the crab mixture, pressing gently to pack the filling evenly.
5️⃣ Bake:
Place the stuffed mushrooms in the preheated oven and bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown.
6️⃣ Garnish and Serve:
Sprinkle with extra parsley for garnish and serve warm.
Notes
- For a crispier topping, switch the oven to broil for the last 2 minutes of baking.
- Add a splash of hot sauce or cayenne pepper to the filling for a spicy kick.
- Substitute panko breadcrumbs for added crunch and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8