Crab-Stuffed Mushrooms
Delicious crab-stuffed mushrooms that are perfect for parties and guaranteed to impress your guests.
Ingredients
Mushrooms
- 12 large large button mushrooms Cleaned with stems removed
Filling
- 6 oz canned lump crab meat, drained Use canned for convenience or fresh for a luxurious option
- 4 oz cream cheese, softened Make sure it's softened to avoid clumping
- ¼ cup grated Parmesan cheese This adds richness to the filling
- 2 cloves fresh garlic, minced For flavor enhancement
- 2 stalks green onions, finely chopped Plus extra for garnish
- 1 tbsp fresh lemon juice Adds brightness to the filling
- ½ tsp smoked paprika For a hint of smokiness
- ¼ tsp salt Adjust according to taste
- ¼ tsp black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms and remove the stems to create hollow caps for stuffing.
Making the Filling
- In a bowl, mix the cream cheese, crab meat, minced garlic, chopped green onions, lemon juice, Parmesan cheese, paprika, salt, and pepper until well combined.
Cooking
- Generously fill each mushroom cap with the crab mixture.
- Bake for 20 minutes or until the tops are golden brown and the mushrooms are tender.
Serving
- Garnish with extra chopped green onions or fresh parsley and serve warm.
Notes
These can be made ahead of time but bake just before serving to ensure they are fresh. Adjust the filling consistency and taste before stuffing.