Description
Indulge in these creamy Crab Stuffed Mushrooms, featuring large white mushrooms filled with a savory blend of crab meat, cream cheese, and spices, topped with crunchy breadcrumbs. Perfect as an appetizer or side dish, they are baked to golden perfection for a delightful treat!
Ingredients
Scale
- 1 pound large white mushrooms
- 8 ounces cream cheese, softened
- 1 cup cooked crab meat, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup green onions, finely chopped
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup breadcrumbs (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the large white mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set aside.
- In a large mixing bowl, combine the softened cream cheese, cooked crab meat, and grated Parmesan cheese.
- Add the chopped mushroom stems to the bowl.
- Mix in the mayonnaise, Dijon mustard, and fresh lemon juice.
- Stir in the minced garlic and chopped green onions. Add cayenne pepper if desired, and season with salt and pepper to taste.
- Mix until well combined, ensuring the filling is thick yet spreadable.
- Place the cleaned mushroom caps on a baking sheet lined with parchment paper.
- Fill each mushroom cap generously with the crab filling using a small spoon or piping bag.
- Sprinkle breadcrumbs evenly over the stuffed mushrooms and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool for a few minutes.
- Garnish with chopped fresh parsley before serving.
- Serve warm as an appetizer or side dish.
Notes
- Opt for large, firm mushrooms that can hold the stuffing well. Portobello mushrooms can also be used for a heartier version.
- Fresh crab meat is ideal, but canned or frozen crab meat can be used. Ensure it is well-drained to avoid excess moisture.
- The filling can be prepared a day in advance and stored in the fridge. Stuff the mushrooms right before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes