Description
This Easy Crab Stuffed Mushrooms recipe is a flavorful and elegant dish perfect for a weeknight dinner or appetizer. Large mushroom caps are filled with a savory mix of fresh crab meat, cream cheese, garlic, green onions, breadcrumbs, and Parmesan cheese, then baked to golden perfection. The combination of tender mushrooms and creamy, cheesy crab filling makes for an irresistible bite that’s both quick and simple to prepare.
Ingredients
Scale
Seafood and Dairy
- 8 ounces Crab Meat (Fresh or canned, thoroughly drained if canned)
- 4 ounces Cream Cheese (Softened and at room temperature)
- 0.25 cup Parmesan Cheese (Grated, freshly preferred)
Vegetables and Herbs
- 12-16 pieces Mushroom Caps (Large, firm mushrooms like cremini or portobello)
- 2 cloves Garlic (Minced)
- 2 tablespoons Green Onions (Chopped, use both white and green parts)
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
Other Ingredients
- 0.5 cup Breadcrumbs (Can use panko for extra crunch)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 0.5 teaspoon Salt (To taste)
- 0.5 teaspoon Pepper (To taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms evenly.
- Prepare Mushrooms: Clean the mushroom caps with a damp cloth carefully to remove dirt and remove the stems from each cap, setting the caps aside.
- Chop Stems: Chop the removed mushroom stems finely and set them aside to be added to the filling mixture.
- Mix Filling: In a mixing bowl, combine the softened cream cheese, crab meat, minced garlic, chopped green onions, breadcrumbs, and half of the grated Parmesan cheese. Mix thoroughly to blend all the flavors.
- Add Remaining Ingredients: Add the chopped mushroom stems, freshly squeezed lemon juice, chopped parsley, salt, and pepper to the filling mixture. Stir well and taste to adjust the seasoning as needed.
- Stuff Mushrooms: Fill each mushroom cap generously with the crab mixture, pressing down slightly to make sure the filling is compact and well-distributed.
- Top with Cheese: Sprinkle the remaining Parmesan cheese evenly over the tops of the stuffed mushrooms for a golden finish.
- Bake: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the tops of the filling are golden brown and slightly crisp.
- Cool and Serve: Remove from the oven and let the stuffed mushrooms cool for about 5 minutes before serving. Garnish with additional fresh parsley if desired for a fresh, colorful presentation.
Notes
- Use fresh or canned crab meat; if canned, make sure it is thoroughly drained to avoid sogginess.
- Panko breadcrumbs provide extra crunch but regular breadcrumbs work fine.
- Large mushroom caps like cremini or small portobello work best for stuffing.
- Make sure the cream cheese is softened to mix easily with the crab and other ingredients.
- You can prepare the filling a day ahead and store it refrigerated for convenience.
- For a gluten-free option, substitute breadcrumbs with gluten-free alternatives.
