Description
Delicious Crab Stuffed Mushrooms featuring tender cremini mushrooms filled with a flavorful mixture of jumbo lump crabmeat, cream cheese, Parmesan, and a blend of seasonings. Baked to golden perfection, this appetizer is perfect for entertaining or a satisfying snack.
Ingredients
Crab Stuffing
- 1 garlic clove (minced)
- 2 tablespoons cream cheese (softened)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1 teaspoon soy sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces jumbo lump or lump crabmeat
Mushrooms and Topping
- 12 ounces cremini mushrooms (Baby Bella), wiped clean with stems removed (12 to 15 mushrooms, depending on size)
- 2 tablespoons panko breadcrumbs
- 1 teaspoon olive oil
Instructions
- Preheat Oven and Prepare Stuffing: Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine minced garlic, softened cream cheese, grated Parmesan cheese, mayonnaise, chopped parsley, grated lemon zest, soy sauce, Old Bay seasoning, kosher salt, and ground black pepper. Stir until all ingredients are well blended to create a creamy stuffing mixture.
- Add Crabmeat: Gently fold in the jumbo lump crabmeat, being careful not to break up the lumps too much, ensuring the crab remains chunky for texture and flavor integration.
- Stuff Mushrooms: Arrange the cleaned cremini mushrooms on a rimmed baking pan with the open side facing up. Evenly divide the crab stuffing mixture among the mushrooms, pressing lightly to fill each cap thoroughly.
- Prepare Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated. Sprinkle this mixture over the stuffed mushrooms to add a crispy, golden topping when baked.
- Bake: Transfer the baking pan to the preheated oven and bake the stuffed mushrooms for 22 to 24 minutes or until the tops are golden brown and the stuffing is heated through.
Notes
- Use fresh crabmeat for best flavor but canned lump crab can be substituted in a pinch.
- Mushrooms should be wiped clean with a damp cloth; avoid rinsing under water as mushrooms absorb moisture.
- To make ahead, stuff mushrooms and cover with plastic wrap; refrigerate for up to 4 hours before baking.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the stuffing.
- Leftover stuffed mushrooms can be refrigerated for up to 2 days and gently reheated in the oven.
