Crab Stuffed Mushrooms Recipe
These Crab Stuffed Mushrooms are bursting with a rich, savory crab filling and topped with a perfect golden crust. They make an irresistible appetizer that’s sure to impress your guests!
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Servings: 12 stuffed mushrooms
Ingredients
- 1 cup cooked shelled crab finely chopped (King Crab preferred)
- 12 medium button or cremini mushrooms cleaned with stems removed
- 8 ounces cream cheese softened
- 1/2 cup fresh breadcrumbs or panko breadcrumbs
- 2-3 tablespoons fresh Italian parsley chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup green onions finely chopped
- 2 garlic cloves minced
- 1/2 tablespoon Worcestershire sauce
- Olive oil spray
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the cleaned mushroom caps, stem side up, on a baking sheet or baking dish. Lightly spray them with olive oil spray.
- In a large mixing bowl, combine the softened cream cheese, breadcrumbs, garlic, Worcestershire sauce, green onions, Parmesan cheese, and chopped parsley. Fold in the crab meat and season generously with salt and pepper.
- Spoon about 1 1/2 tablespoons of the creamy crab mixture into each mushroom cap, pressing it in slightly. Bake for about 20 minutes, or until the mushrooms are tender and the filling is heated through.
- For a crispy golden finish, switch on the broiler during the last minute of cooking. Keep a close eye, as broilers can be unpredictable, and you want the tops lightly browned.
Notes
- Store leftovers in an airtight container in the fridge for up to 48 hours. Reheat in the microwave in short intervals at low power.
- For extra heat, add 1/4 teaspoon cayenne pepper or crushed red pepper.
- Precook mushrooms for 2-3 minutes, then turn them upside down on a rack to drain.
- Use smaller mushrooms for parties, but reduce cooking time slightly.
- Always use cooked crab meat, finely chopped.
- Freshly grated Parmesan adds superior flavor.
- Fresh breadcrumbs work best; crushed croutons can be a great alternative.