Savory Crab Stuffed Mushrooms
Introduction
Savory Crab Stuffed Mushrooms are the perfect appetizer to impress guests or elevate a family meal. Juicy mushroom caps are filled with a flavorful crab mixture, seasoned with herbs, creaminess, and a touch of cheese, then baked until golden and irresistible. They’re bite-sized, elegant, and full of flavor—making them a timeless favorite for parties, holidays, or cozy dinners at home.
Ingredients
- 24 large white mushrooms (stems removed and reserved)
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup onion, finely chopped
- ½ cup red bell pepper, finely chopped
- 1 cup lump crab meat (fresh or canned, drained)
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ½ cup breadcrumbs (plus extra for topping)
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (or paprika)
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons lemon juice
Instructions
1. Prepare the Mushrooms
- Preheat oven to 375°F (190°C).
- Clean mushrooms with a damp paper towel, remove stems, and finely chop the stems for the filling. Place the mushroom caps on a baking sheet lined with parchment paper.
2. Make the Filling
- In a skillet, melt butter over medium heat.
- Add garlic, onion, red bell pepper, and chopped mushroom stems. Cook until softened (about 5 minutes).
- Stir in crab meat, cream cheese, and mayonnaise. Mix until creamy.
- Add breadcrumbs, Parmesan, parsley, seasoning, salt, pepper, and lemon juice. Stir until well combined.
3. Stuff the Mushrooms
- Spoon the crab mixture generously into each mushroom cap.
- Sprinkle a little extra breadcrumbs and Parmesan on top for a crispy finish.
4. Bake
- Bake for 20–25 minutes, or until mushrooms are tender and the tops are golden brown.
5. Serve
- Garnish with fresh parsley and serve warm as an appetizer or side dish.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through (about 10 minutes).
- Not recommended for freezing, as mushrooms can become watery.