Crab Stuffed Mushrooms
Delicious stuffed mushrooms filled with creamy crab mixture and fresh herbs, baked to perfection for a satisfying appetizer.
Ingredients
Mushroom Filling
- 1 pound jumbo lump crab meat Well-drained and picked over for shells
- 12 large mushrooms Large and sturdy (cremini or baby bella recommended)
- 8 ounces cream cheese Softened
- 1/2 cup grated Parmesan cheese Use a mix of fancy grated and pre-grated if needed
- 1/4 cup fresh herbs Chopped (parsley or chives recommended)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic Minced
- 1 tablespoon olive oil For drizzling
- to taste salt For seasoning
- to taste freshly ground black pepper For seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
Filling Preparation
- In a bowl, mix the crab meat, chopped fresh herbs, lemon juice, minced garlic, and cheese blend.
- Season the mixture with salt and pepper to taste.
Stuffing and Baking
- Stuff each mushroom cap with the crab mixture.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for about 20–25 minutes or until the mushrooms are tender and the tops are golden.
- Serve warm as an appetizer or main course.
Notes
Don't crowd the mushrooms on the baking sheet to allow for proper roasting. If the filling becomes too loose, adjust by adding more crab or herbs. Can be assembled a few hours ahead and refrigerated until baking.