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Crab Stuffed Mushrooms Recipe

Deliciously savory Crab Stuffed Mushrooms make the perfect appetizer! Filled with succulent crab meat, cream cheese, and fresh herbs, these bite-sized treats are great for any occasion.
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Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 16 large white or cremini mushrooms stems removed
  • 8 oz about 1 cup crab meat, picked over for shells
  • 4 oz cream cheese softened
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley chopped
  • 1 green onion finely chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons panko breadcrumbs optional, for a crispy topping
  • Olive oil spray or a drizzle of olive oil

Instructions
 

  • Prepare the Mushrooms
  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside.
  • Make the Filling
  • In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mayonnaise, parsley, green onion, lemon juice, garlic powder, salt, and pepper. Mix until well combined and creamy.
  • Stuff the Mushrooms
  • Spoon the crab filling into each mushroom cap, pressing gently to secure the filling. Place the stuffed mushrooms on the prepared baking sheet.
  • Top with Breadcrumbs
  • Sprinkle a small amount of panko breadcrumbs on top of each stuffed mushroom for added crunch, if desired. Lightly spray or drizzle the tops with olive oil to help them brown.
  • Bake
  • Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  • Serve
  • Remove from the oven and let cool for a minute before serving. Transfer to a serving platter and garnish with extra parsley if desired.