Description
These Delicious Mushrooms Stuffed with Crab Meat are a perfect appetizer featuring large mushroom caps filled with a creamy, savory crab meat mixture. Baked to golden perfection with a crunchy breadcrumb topping, they’re bursting with flavors of garlic, fresh herbs, and a hint of tangy Dijon mustard and lemon juice.
Ingredients
Scale
Mushrooms
- 12 large white or cremini mushrooms (stems removed and caps cleaned)
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
- 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 and for easy cleanup.
- Prepare the Mushrooms: Gently remove the stems from the mushroom caps, being careful not to break the caps. Finely chop the stems and set them aside to add more flavor to the stuffing. Wipe the mushroom caps clean with a damp cloth to remove any dirt.
- 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, chopped parsley, lemon juice, Old Bay seasoning if using, and salt and pepper. Mix gently to ensure all ingredients are incorporated without breaking up the crab meat too much, preserving a chunky texture.
- Stuff the Mushrooms: Using a spoon, generously fill each mushroom cap with the crab stuffing. Press the mixture slightly to secure it inside the caps. Sprinkle the breadcrumb topping evenly over each stuffed mushroom to add a crunchy texture once baked.
- Bake the Mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the tops lightly with olive oil to help the breadcrumbs brown. Bake in the preheated oven for 20 to 25 minutes, or until the mushrooms become tender and the stuffing is golden brown and bubbly.
- Serve: Remove the mushrooms from the oven and garnish with extra fresh parsley for color and freshness. Serve warm as a delicious appetizer or part of a main course.
Notes
- You can use fresh or canned lump crab meat; just ensure it’s well-drained if canned.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the stuffing mixture.
- Breadcrumbs can be substituted with crushed crackers or omit for a lower-carb option.
- These stuffed mushrooms are best served warm but can be prepared in advance and baked right before serving.
- If you prefer, substitute mayonnaise with Greek yogurt for a tangier, lighter filling.
