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Ingredients
- 20 large white or cremini mushrooms, stems removed
- 1 cup cooked crab meat (lump or claw)
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons breadcrumbs (optional, for topping)
- 1–2 tablespoons olive oil
Instructions
- Preheat the Oven
Preheat oven to 375°F (190°C). Grease a baking sheet or line with parchment paper. - Prepare the Mushrooms
Gently clean mushroom caps with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems. - Make the Filling
In a medium bowl, combine crab meat, chopped mushroom stems, cream cheese, Parmesan, garlic, parsley, lemon juice, salt, and pepper. Mix until smooth and well combined. - Stuff the Mushrooms
Spoon the crab mixture into each mushroom cap, filling generously. If desired, sprinkle breadcrumbs on top for a golden, crispy finish. - Bake
Drizzle olive oil lightly over the stuffed mushrooms and bake for 20–25 minutes, until the tops are golden and the mushrooms are tender. - Serve
Serve warm as an appetizer or party snack. Garnish with extra parsley or a light squeeze of lemon juice for added freshness.
Tips for Perfect Crab Stuffed Mushrooms
- Fresh crab meat: If possible, use fresh lump crab meat for the best flavor, but canned or frozen works well too.
- Cheese variation: Swap Parmesan for Gruyère or mozzarella for a different flavor profile.
- Make ahead: Prepare the stuffed mushrooms in advance and refrigerate. Bake just before serving to maintain freshness.
- Serving idea: Pair with a crisp white wine or champagne for an elegant appetizer experience.
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