Description
These Delicious Mushrooms Stuffed with Crab Meat make a perfect savory appetizer with a creamy, flavorful filling. Combining fresh lump crab meat, cream cheese, Parmesan, and a touch of seasoning, these baked stuffed mushrooms offer a delightful texture contrast with a crispy breadcrumb topping and a burst of herb freshness. Ideal for entertaining or as a special starter, they are easy to make and sure to impress.
Ingredients
Scale
Mushrooms
- 12 large white or cremini mushrooms (stems removed and caps cleaned)
Crab Meat Stuffing
- 1 cup lump crab meat (fresh or canned, drained)
- 2 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp lemon juice
- ½ tsp Old Bay seasoning (optional, for extra flavor)
- Salt and pepper, to taste
Topping and Finishing
- 2 tbsp breadcrumbs (preferably panko for crunch)
- 1 tbsp olive oil (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Prepare the Mushrooms: Gently remove the stems from the mushroom caps and finely chop the stems to add to the stuffing mixture. Wipe the mushroom caps with a damp cloth to clean them without soaking.
- Make the Crab Meat Stuffing: In a large mixing bowl, combine the lump crab meat, chopped mushroom stems, softened cream cheese, grated Parmesan, mayonnaise, Dijon mustard, minced garlic, parsley, lemon juice, Old Bay seasoning if using, and salt and pepper. Mix gently to combine, careful not to break up the crab meat to retain texture.
- Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, pressing the stuffing in slightly to fill them generously. Sprinkle breadcrumbs over the top for added texture and crunch.
- Bake the Mushrooms: Place the stuffed mushrooms on the prepared baking sheet and drizzle olive oil evenly over them. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly on top.
- Serve: Remove from the oven and garnish with extra fresh parsley. Serve warm as a tasty appetizer or part of a meal.
Notes
- For best results, use fresh lump crab meat, but canned crab meat works well too if well drained.
- If you prefer a spicier kick, increase the Old Bay seasoning to 1 tsp or add a pinch of cayenne pepper.
- Panko breadcrumbs provide a great crunch but regular breadcrumbs can be substituted.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving for convenience.
- Make sure not to overfill the mushrooms to prevent the stuffing from spilling out during baking.
