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Delicious Mushrooms Stuffed with Crab Meat

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These crab-stuffed mushrooms are the perfect appetizer or party dish! Fresh, tender mushrooms are filled with a creamy crab mixture, topped with cheese, and baked to golden perfection. A perfect balance of flavors and textures!

Ingredients

Scale

  1. For the Mushrooms:

    • 12–16 large mushroom caps (cremini or button mushrooms)
    • 1 tablespoon olive oil (for brushing the mushrooms)

    For the Filling:

    • 1 cup lump crab meat (fresh or canned, drained and picked over for shells)
    • 1/2 cup breadcrumbs (plain or panko for extra crunch)
    • 1/4 cup grated parmesan cheese
    • 2 tablespoons cream cheese (softened, for creaminess)
    • 1 clove garlic (minced)
    • 1 teaspoon lemon juice (freshly squeezed)
    • 1 tablespoon chopped fresh parsley (plus extra for garnish)
    • Salt and pepper (to taste)

    Optional Add-Ins:

    1. 1/4 cup shredded mozzarella or fontina cheese (for extra gooeyness)
    2. 1/4 teaspoon red pepper flakes (for a hint of heat)
    3. 1 teaspoon Old Bay seasoning (for a seafood twist)

Instructions

  • Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
  • Prepare the mushrooms: Clean the mushroom caps by wiping them with a damp paper towel. Remove the stems and chop them finely—you’ll use these later in the filling. Brush the outside of each mushroom cap lightly with olive oil and place them on the prepared baking sheet, cavity-side up.
  • Make the filling: In a mixing bowl, combine the chopped mushroom stems, crab meat, breadcrumbs, parmesan cheese, cream cheese, minced garlic, lemon juice, parsley, salt, and pepper. Mix gently to avoid breaking up the crab meat too much. Stir in any optional ingredients like shredded cheese or red pepper flakes.
  • Stuff the mushrooms: Spoon the crab mixture generously into each mushroom cap, pressing down lightly to pack the filling.
  • Bake: Place the stuffed mushrooms in the preheated oven and bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
  • Garnish and serve: Once baked, remove the mushrooms from the oven and let them cool slightly. Garnish with additional chopped parsley and serve warm.

Notes

  • For an extra creamy filling, add more cream cheese or a touch of sour cream.
  • If you prefer a bit of spice, increase the amount of red pepper flakes or add a dash of hot sauce.
  • You can prepare the mushrooms ahead of time and refrigerate them before baking.

Nutrition

Find it online: https://grandmarecipesflash.com/delicious-mushrooms-stuffed-with-crab-meat/