Crab Stuffed Mushrooms
Delicious stuffed mushrooms filled with creamy crab meat, perfect for appetizers or gatherings.
Ingredients
For the Filling
- 1 cup lump crab meat, drained Fresh crab enhances the flavor.
- 1/2 cup cream cheese, softened Ensure it's well softened for easy mixing.
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese Can substitute with other cheeses for variations.
- 1/4 cup breadcrumbs Use gluten-free if needed.
- 3 pieces green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Mushrooms
- 20 pieces large white mushrooms Remove stems and keep caps whole.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and chop the stems finely.
Cooking
- In a skillet over medium heat, add a splash of olive oil and sauté the chopped mushroom stems, garlic, and green onions until softened, about 5 minutes.
- In a mixing bowl, combine the sautéed mixture with crab meat, cream cheese, mayonnaise, Parmesan cheese, breadcrumbs, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well.
- Spoon the crab mixture into each mushroom cap, filling them generously.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the tops are golden and the mushrooms are tender.
- Remove from the oven and sprinkle with fresh parsley before serving.
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Notes
For a crispier top, sprinkle more breadcrumbs before baking and broil for the last few minutes. Serve with dipping sauces like lemon aioli or cocktail sauce for enhanced flavors.