Description
These Crab-Stuffed Mushrooms are a delightful appetizer featuring savory crab meat, cream cheese, and aromatic seasonings baked to perfection in tender mushroom caps. Perfect for entertaining or a special treat!
Ingredients
For the stuffed mushrooms:
- 16 large white mushrooms, stems removed and finely chopped
- 8 oz lump crab meat, drained and picked over
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the mushrooms: Clean the mushroom caps with a damp paper towel and set aside. Sauté the chopped mushroom stems and garlic in olive oil until softened, about 3–4 minutes. Let cool slightly.
- Prepare the filling: In a bowl, mix the sautéed mushroom mixture with crab meat, cream cheese, Parmesan, mayonnaise, green onions, parsley, Old Bay seasoning, salt, and pepper.
- Stuff the mushrooms: Spoon the crab mixture into each mushroom cap, mounding slightly. Top with panko breadcrumbs.
- Bake: Place the stuffed mushrooms on the baking sheet and bake for 20–25 minutes until golden and heated through.
- Serve: Allow the mushrooms to cool slightly before serving.
Notes
- You can substitute imitation crab for lump crab meat if needed.
- For extra flavor, consider drizzling with lemon juice or a dash of hot sauce before serving.
