Savory Crab Stuffed Mushrooms
These elegant, bite-sized appetizers feature tender mushroom caps filled with a creamy, savory crab stuffing, topped with golden breadcrumbs and cheese. They’re perfect for dinner parties, holiday gatherings, or any special occasion.
Ingredients
· 24 whole cremini or white button mushrooms (about 1½–2 inches in diameter)
· 2 tablespoons olive oil (for roasting)
· Salt and black pepper to taste
For the Filling:
· 8 oz lump crab meat, drained and picked over for shells (fresh, canned, or imitation crab can be used)
· 4 oz cream cheese, softened
· ¼ cup mayonnaise
· ½ cup grated Parmesan cheese, divided
· ¼ cup finely chopped green onions (about 2–3 onions)
· 1 clove garlic, minced
· 1 teaspoon Worcestershire sauce
· ½ teaspoon Old Bay seasoning (or paprika + pinch of cayenne)
· ½ teaspoon lemon juice (plus extra zest optional)
· 2 tablespoons fresh parsley, chopped (plus extra for garnish)
· ¼ cup fine breadcrumbs (Panko works well)
· 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Mushrooms:
· Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
· Clean mushrooms with a damp paper towel. Gently remove stems (save for filling or another use).
· Place mushroom caps cavity-side up on the baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
· Bake for 8–10 minutes to release moisture. Remove and let cool slightly. Pour off any liquid accumulated in the caps.
- Make the Filling:
· In a medium bowl, combine cream cheese, mayonnaise, half of the Parmesan cheese, green onions, garlic, Worcestershire sauce, Old Bay, lemon juice, and parsley. Mix until smooth.
· Gently fold in crab meat, being careful not to break up large lumps.
· Season with salt and pepper to taste.
- Stuff the Mushrooms:
· Spoon filling generously into each mushroom cap, mounding slightly.
· In a small bowl, combine breadcrumbs, remaining Parmesan cheese, and melted butter.
· Sprinkle the breadcrumb mixture over each stuffed mushroom.
- Bake:
· Bake at 375°F for 15–20 minutes, until filling is hot and breadcrumbs are golden brown.
· For extra browning, broil for 1–2 minutes at the end, watching carefully.
- Serve:
· Garnish with fresh parsley or a sprinkle of chopped green onion.
· Serve warm.
Variations & Tips
· Cheese Options: Substitute mozzarella, Gruyère, or sharp cheddar for Parmesan in the filling or topping.
· Seafood Swap: Use cooked shrimp, lobster, or even canned tuna in place of crab.
· Make Ahead: Prepare filling and clean mushrooms a day ahead. Stuff and bake just before serving.
· Add Heat: Include a dash of hot sauce, red pepper flakes, or diced jalapeño to the filling.
· Vegetarian Version: Replace crab with finely chopped artichoke hearts or hearts of palm.
· Extra Flavor: Add 2 tablespoons of finely chopped bacon or pancetta to the filling mixture.
· Lighter Option: Use light cream cheese and Greek yogurt instead of mayonnaise.
Serving Suggestions
· Arrange on a platter with lemon wedges for squeezing.
· Pair with a crisp white wine or sparkling beverage.
· Great alongside other appetizers like bruschetta, cheese boards, or fresh crudités.
These savory crab stuffed mushrooms are rich, flavorful, and guaranteed to impress your guests with minimal effort!